Add the butter and olive oil to a large non-stick skillet or pan over medium heat.
Once hot, add the garlic, then the mushrooms, salt, and pepper, and saute for 7-8 minutes or until most of the liquid is absorbed.
Remove the mushrooms from the pan and sprinkle with chopped parsley.
Notes
TO STORE. Transfer leftover cooked mushrooms into an airtight container. Store in the fridge for up to 5 days. TO FREEZE. You can also freeze leftover sautéed mushrooms. Transfer the mushrooms into a heavy-duty freezer bag and remove as much air as possible. The mushrooms will last up to 3 months in the freezer. Thaw frozen mushrooms in the fridge. TO REHEAT. Rewarm sautéed mushrooms in a heated pan over medium heat. Add a drizzle of oil, and move the mushrooms around to reheat them evenly.