Mushroom Saute

1 T olive oil
1 T unsalted butter
1 pound mixed fresh mushrooms
(i use 4 oz shiitakes and 6 oz cremini and white mushrooms)
wash, trim and slice 1/4 inch thick, to yield 5 1/2 to 6 cups
2 cloves garlic, minced
1/2 tsp kosher salt
2 T chopped fresh parsley
fresh ground black pepper
2-3 T heavy cream

Heat oil and butter in 12 inch saute pan or skillet over medium heat until butter foams.
Add mushrooms and garlic. Sprinkle with salt and stir with wooden spoon till mushrooms start to release their moisture and begin to shrink, 2-3 min.
Increase heat to med high so that you hear a steady sizzle. stir occasionally.  in about 5 mins stir once ever min for 4 mins.. Don't stir too often.
Turn off heat and toss with parsley and pepper to taste. Add more salt if needed

If using this for side dish, stir in a few T cream.