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Wash and prep the mushrooms. Cut any large mushrooms in half so that they are all relatively the same size.
Heat a pan over medium high heat and add only the mushrooms in a single layer. Stir occasionally and wait for the mushrooms to release their liquid, about 3 to 4 minutes.
Either drain the liquid or let it continue to reduce until it's evaporated. This will give you a concentrated mushroom flavor that's full of umami. Removing this liquid is key to getting a golden brown sear.
Once the liquid is drained or evaporated, add the oil, butter, garlic, and any flavoring (worchestershire, soy sauce, balsamic vinegar, or white wine). Continue to saute until the mushrooms turn a golden brown, about 3 to 4 minutes.
Turn off the heat and season with salt and pepper to taste. Garnish with chopped parsley and serve.