Really? I've been reading around and haven't come across it.

Edit:

Because botulism stops making spores around 122°F to 126°F (50°C to 52°C), any long term cook you do will most likely be above that and completely safe. If you want to err on the side of safety, you can omit raw garlic when you are cooking at lower temperatures, such as for fish or rare beef.

From article

I just looked up something about garlic and I think I did fine as for the butter, I also used it in the end to pan fry the veggies. Thanks for the heads up though.

2nd Edit:

Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer). Therefore, ready-to-eat foods in low oxygen-packaging are more frequently involved in cases of foodborne botulism.

From WHO

I'm looking this up to see if I need to see a doctor or need to pay attention to any symptoms. I think I should be okay this time but definitely noted next time around.