In a large skillet(big enough for the mushrooms to fit in a single layer without crowding), heat 2 tablespoons of olive oil over medium-high heat. Add mushrooms and toss to coat with the oil.
Once coated, spread the mushrooms into a single layer.
Cook for without stirring for 4-5 minutes (until the mushrooms brown on the edges and reduce by half - if the pan starts to look dry, add more oil). Stir and cook for 2 more minutes without stirring until mushrooms are fully cooked.
Add the garlic and cook until fragrant being careful not to burn (about 30 seconds).
Reduce heat to medium-low, add the butter and herbs and cook for 3-4 more minutes, stirring frequently, until the butter is melted and coats the mushrooms.
Remove from heat and serve immediately.
To clean the mushrooms, use damp paper towels to remove any dirt. Cleaning mushrooms with water will waterlog them. They'll absorb water and won’t brown when sautéed.
Don't overcrowd the pan.Mushrooms should cook in a pan big enough for the mushrooms to sit in a single layer without crowding. Overcrowding will cause the mushrooms to steam and release water instead of sautéeing.
Don't skimp on the oil. Because mushrooms are so absorbent, they'll absorb oil quickly may burn if there's not enough oil in the pan. Keep an eye on them when cooking. If the pan dries out, add more oil.
Do not be afraid to turn up the heat! When sautéeing mushrooms, they need to sear (not steam) to get the best flavor. Olive oil has a high smoke point so it won't burn like butter. This allows cooking at a higher temperature so the mushrooms can brown. I use medium-high heat, but it depends on the stove.
Let them sit. To get caramelization, its best to let the mushrooms sit in the pan without stirring. When the mushrooms have reduced by half and start to get golden edges, it's time to stir and add the butter then let them sit without stirring again for two more minutes.