Here is a classic Spanish tapas dish for mushrooms in sherry sauce with garlic. This is similar to champiñones al ajillo but with the addition of the sherry. Enjoy with a nice red wine and some crusty bread for dipping in the sauce.
Add the garlic and stir in until well integrated.
Add the mushrooms and sherry or port wine and cover. Stir occasionally and keep them covered. Cook slowly until all the mushrooms are completely soft.
Uncover the mushrooms and cook uncovered until all the liquid evaporates.
You can push the mushrooms to the side and see if a pool of liquid forms.
Keep cooking until all the liquid is gone and the mushrooms are in a thick sauce. At this point no pool of liquid should form.