Start by brushing off any dirt from the mushrooms using a dry, soft brush. Using either a butter knife or brush, carefully remove the needles under the cap and discard them.
Snip the bottom end of the stem off the mushrooms. Slice the bigger mushrooms in half and leave the smaller mushrooms whole.
Chop the chives finely, and puree' the garlic clove into a separate bowl using a Microplane.
Heat a cast-iron pan over medium heat and wait until it gets hot. Add the butter and wait for it to sizzle and foam. Add the mushrooms and cook over medium-high heat until they begin to soften and turn golden brown (about 2-3 minutes).
Turn off the heat and immediately add the pureed garlic. Toss to prevent the garlic from burning. Season with salt, pepper and fresh chives.Enjoy right away!