Step 1: Prepare the Mushrooms

1. Clean the Mushrooms: Wipe the mushrooms with a damp paper towel or use a soft brush to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture and can become soggy.
2. Trim and Slice: Trim the ends of the stems if they’re tough, and slice larger mushrooms in half or quarters to ensure even cooking. Small mushrooms can be left whole.

Step 2: Sauté the Mushrooms

1. Heat Oil and Butter: In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat. The combination of oil and butter prevents the butter from burning and adds richness to the mushrooms.
2. Add the Mushrooms: Once the pan is hot, add the mushrooms in a single layer, ensuring they aren’t overcrowded. Overcrowding will prevent browning, so cook in batches if necessary.
3. Sauté Without Stirring: Let the mushrooms cook undisturbed for 3-4 minutes. This helps them develop a golden, caramelized exterior.

Step 3: Add Garlic and Seasonings

1. Add Garlic: Stir in the minced garlic, salt, and black pepper, cooking for another 2-3 minutes. The garlic will become fragrant, infusing the mushrooms with flavor.
2. Add Fresh Herbs: Stir in fresh thyme or rosemary, if using, and cook for another 1-2 minutes. These herbs add earthiness and depth to the dish.

Step 4: Finish and Garnish

1. Add Fresh Parsley: Remove the mushrooms from the heat and toss in the chopped parsley for freshness and color.
2. Garnish: For additional flavor, sprinkle with grated Parmesan, a squeeze of fresh lemon juice, or a pinch of red pepper flakes.
3. Serve: Serve immediately, either as a side dish, appetizer, or topping.