Clean the mushrooms with a damp cloth or paper towel and trim any woody ends from the stems; avoid washing them under running water as they can absorb too much moisture.

Melt unsalted butter in a large skillet over medium-high heat until it begins to foam.

Add the clean mushrooms to the hot skillet, ensuring not to overcrowd the pan; cook them in batches if necessary to achieve a good sear rather than steaming.

Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.

Stir in the minced garlic during the last minute of cooking, ensuring not to burn it, to infuse the butter with its aroma.

Remove the skillet from the heat, then season the mushrooms with salt and freshly ground black pepper to taste.

Garnish the sautéed mushrooms with fresh chopped parsley just before serving to add a touch of color and freshness.