Pan Roasted Portobello Mushrooms

This a quick and delicious idea. With a damp mushroom brush, a soft bristle brush somewhat like a complexion brush, brush off the surfaces of the mushrooms..Don't soak in water..just wipe ..you can use a dampened kitchen towel too. Then put a little olive oil on your hands and rub over the surfaces top and bottom. Next, find a cast iron pan with a cover and  that will hold the portobellos in one layer. Wipe the pan with a little oil..a paper towel will do the trick to wipe oil on the surface yet sop up excess so it is not in the food. Chop a large clove of garlic and sprinkle on the surface of the pan and over the tops of the mushrooms which should be placed in the pan, add a pinch of salt. Cover and cook low heat, turning every now and again. The mushrooms are done when there is mushroom juice in the pan and it looks cooked thru..you can cut one if you are uncertain. One Mushroom Cap will be a good starter or alternatively can be put into other dishes as a side or an ingredient. The cooking time is about 15 minutes or a bit more.