To sauté mushrooms properly, start by cleaning them with a damp towel or quick rinse and drying well. Cut larger mushrooms into similarly sized pieces but not too thin so they retain some meatiness. Heat a mixture of butter and olive oil in a pan over medium-high heat until hot, then add the mushrooms in small batches, giving them space to avoid overcrowding. Cook the mushrooms without stirring for about 3-5 minutes initially to brown one side, then stir occasionally, allowing them to cook through and release moisture. Continue cooking until the liquid evaporates and the mushrooms are nicely browned. Season with salt and pepper near the end, and optionally add garlic, herbs like thyme or parsley, or a splash of wine or stock to deglaze the pan for extra flavor. Serve warm.
