Step 1: Prepare the Mushrooms

1. Clean the Mushrooms: Mushrooms tend to absorb water, so avoid rinsing them under the tap. Instead, use a damp paper towel or a mushroom brush to wipe off any dirt. This keeps them from becoming soggy while cooking.
2. Slice the Mushrooms: Once the mushrooms are clean, slice them into even pieces, about ¼-inch thick. For smaller mushrooms like button or cremini, you can slice them in half or quarters if you prefer chunkier pieces.

Step 2: Heat the Pan

1. Warm the Butter and Olive Oil: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. The olive oil helps to prevent the butter from burning while giving the dish a nice, rich flavor.
2. Test the Heat: To test if the pan is hot enough, add a small piece of mushroom to the pan. If it sizzles immediately, your pan is ready.

Step 3: Sauté the Mushrooms

1. Add the Mushrooms: Carefully add the sliced mushrooms to the hot skillet. Don’t overcrowd the pan—if necessary, cook the mushrooms in batches to ensure they sauté and don’t steam.
2. Season the Mushrooms: Sprinkle the mushrooms with a pinch of salt and freshly ground black pepper. The salt helps to draw out the moisture from the mushrooms, which is crucial for developing that golden-brown color.
3. Sauté Until Golden: Cook the mushrooms for about 8-10 minutes, stirring occasionally, until they are golden brown and have released most of their liquid. If you notice the mushrooms soaking up too much of the fat, you can add a little more butter or olive oil to keep them from sticking.
4. Add the Garlic and Herbs: Once the mushrooms are browned and slightly crispy on the edges, add 3 minced garlic cloves and 1 tablespoon of fresh thyme or rosemary to the skillet. Stir well and cook for another 1-2 minutes, just until the garlic is fragrant.

Step 4: Deglaze the Pan (Optional)

1. Add the Wine or Broth: To add extra depth of flavor, deglaze the pan by pouring in ¼ cup of dry white wine or beef broth. The liquid will help to lift any browned bits stuck to the bottom of the pan, infusing the mushrooms with even more flavor.
2. Cook Until Reduced: Allow the liquid to simmer for about 2-3 minutes, until it has reduced by half and the mushrooms have absorbed most of the liquid. This step is optional, but it adds a rich, slightly tangy flavor to the mushrooms.

Step 5: Finish and Serve

1. Taste and Adjust Seasoning: Before serving, taste the mushrooms and adjust the seasoning with more salt and pepper if needed.
2. Garnish with Fresh Herbs: For an extra pop of color and freshness, sprinkle the mushrooms with 1 tablespoon of chopped fresh parsley. If you like, you can also add a sprinkle of grated Parmesan cheese for extra richness.
3. Serve Warm: Serve the sautéed mushrooms immediately alongside your steak or other main dishes. Enjoy!