Clean mushrooms and trim the bottom of the stems. Cut into 1/4-inch thick slices.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 30 seconds.

Add mushrooms, cook and stir for 7 to 9 minutes, until liquid releases, then evaporates and mushrooms are tender and golden brown.

Stir in the remaining 1 tablespoon of butter. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl, sprinkle with fresh parsley and chives, and serve.