1 1/2 pounds mixed mushrooms, such as button, stemmed shiitake and oyster,
sliced 1/4 inch thick
1 small garlic clove, minced
Chopped flat-leaf parsley
Kosher salt and freshly ground pepper
In a large skillet, melt the butter in the olive oil. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3 minutes. Continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer.
Add the garlic and cook until fragrant, about 1 minute.
Stir in chopped parsley. Season the mushrooms with salt and pepper. Transfer to a bowl and serve.