Wipe mushrooms with a damp cloth or quickly rinse and pat dry. Trim stems if needed. Slice larger mushrooms 1/4-inch thick; keep small mushrooms halved or whole so pieces are uniform in size.

Heat pan

Place a large skillet over medium-high heat. Add the olive oil and butter. Heat until butter foams and just begins to brown, about 1 minute.

Sauté garlic briefly

Add the thinly sliced garlic to the hot oil and cook for 20–30 seconds, stirring, until fragrant but not browned.

Cook mushrooms

Add the prepared mushrooms in a single layer (work in batches if necessary). Let them sit undisturbed for 2–3 minutes to develop color, then stir and continue to cook, stirring occasionally, until they release their juices and most of the liquid has evaporated, about 6–8 minutes total.

Season

Season with the salt and black pepper. Stir to combine and taste; adjust seasoning if needed.

Finishing & Herb

Deglaze

Pour the white wine (or stock) into the skillet and stir, scraping up any browned bits from the bottom. Cook until the wine reduces and the mushrooms are glossy, about 1–2 minutes.

Add herbs & finish

Remove from heat and stir in the chopped parsley, lemon juice (if using) and thyme leaves (if using). Taste and adjust salt/pepper.

Serve

Transfer the funghi trifolati to a warm serving dish. Sprinkle with grated Parmesan if desired. Serve immediately as a side, topping for crostini, or accompaniment to pasta, risotto, or grilled meats.