In this recipe for mushrooms with garlic butter, it's generally recommended to sauté the garlic first and then add the mushrooms. Here's why: Sautéing the minced garlic in butter allows the garlic to release its flavour and aroma, infusing the butter with a rich garlic taste. This flavourful butter then coats the mushrooms as they cook, enhancing their taste. Cooking the garlic first allows you to develop a balanced and harmonious flavour profile. The garlic-infused butter adds depth to the mushrooms, and the mushrooms absorb the delicious garlic flavour as they cook.