Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all relatively the same size.

Heat a pan over medium high heat and add only the mushrooms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.

Either drain the liquid or let it continue to reduce until it's evaporated.

Once the liquid is drained or evaporated, add the oil, butter, garlic, and any flavoring. Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.

Turn off the heat and season with salt and pepper to taste. Garnish with chopped parsley and serve.