Gently wipe the mushrooms clean using a damp paper towel. Avoid soaking them—mushrooms absorb water like sponges, and that can ruin their texture.

Slice them into ½-inch thick pieces. Thick slices hold their shape during cooking and develop a “meaty” texture.

Heat a large skillet over medium-high heat.

Add 2 tablespoons of butter and swirl to coat the pan.

Arrange mushrooms in a single layer without overcrowding (you may need to cook in batches).

Cook for 4–5 minutes, flipping occasionally, until they’re golden brown on both sides. This browning is where the flavor magic happens.

Lower the heat to medium and add the remaining 2 tablespoons of butter.

Stir in the garlic and sauté for about 1 minute, just until fragrant.

Add Worcestershire sauce, soy sauce, oregano, tarragon, paprika, black pepper, and chili powder (if using).

Stir well to coat every slice in that luxurious, savory sauce.

Let simmer for 2–3 more minutes, allowing the mushrooms to soak in all that flavor. Season with salt to taste.

Transfer the mushrooms to a serving dish.

Garnish with freshly chopped parsley or chives for a pop of color and brightness.

Serve immediately while hot and glistening.