2teaspoonschopped fresh thymeor 2 tablespoons chopped fresh parsley, plus additional for serving
Clean the mushrooms by wiping off any dirt with a paper towel or brush it away with a clean sponge. Cut into ½-inch-thick slices.
In a large skillet or Dutch oven, add the oil over medium heat. Once the oil is hot and simmering, add the butter, mushrooms, salt, and pepper.
Sauté the mushrooms, stirring occasionally, until they are tender, release their juices, and most of the juices cook away, about 8 to 10 minutes (if you have a lot of water in the pan, feel free to drain it off to speed up the process). Stir in soy sauce and vinegar, then stir in the garlic. Let cook, stirring constantly, for 30 seconds.
Remove from the heat. Stir in the parsley or thyme. Taste and adjust the seasoning as desired. Serve hot, with a sprinkle of extra herbs.
TO STORE: Refrigerate mushrooms in an airtight storage container for up to 5 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze mushrooms in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.