Prepare the Mushrooms : Wipe mushrooms clean using a damp paper towel. Trim any tough stems if needed but leave the mushrooms whole for a beautiful presentation.

Heat the Pan : In a large skillet, heat olive oil and butter over medium-high heat until the butter melts and starts to foam slightly.

Sauté the Mushrooms : Add the mushrooms to the pan in a single layer. Let them cook undisturbed for 3–4 minutes, allowing them to brown nicely. Stir occasionally and cook for another 5 minutes, until they are tender and golden on all sides.

Add Garlic and Herbs : Lower the heat to medium. Add the minced garlic, thyme, and rosemary (if using). Sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.

Season and Finish : Sprinkle with salt and pepper to taste. Add lemon juice for a fresh burst of flavor (optional but highly recommended). Toss in the chopped parsley just before removing from the heat.

Serve Immediately : Transfer to a serving dish and spoon the buttery sauce over the mushrooms. Serve warm and enjoy!