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Rinse and pat dry mushrooms with paper towels then thickly slice.
Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter. Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and mushrooms are slightly browned, 5-7 minutes.
Season with garlic salt, pepper, and minced garlic. Stir for 30 seconds until the garlic is fragrant.
Add lemon juice and parsley and sauté another 1-2 minutes, adding more seasoning to taste. Then remove from heat, garnish with more parsley (if desired), and serve.