Wipe mushrooms clean with a damp cloth.  Slice into bite-sized pieces.

Heat oil in a large sauté pan over low heat.  Add dried whole chile and sliced garlic.  Cook for 2 minutes or until garlic is golden; do not burn.  Add mushrooms, stir and increase heat to medium-low.  Stir with a large spoon to distribute oil, season with salt and pepper. Continue cooking for 5-7 minutes or until mushrooms are tender.

Transfer to a large serving bowl.  Top with cilantro.  Serve as an appetizer with a dark beer.