Clean and de-stem the mushrooms. Leave whole or slice depending on size.

Combine mushrooms, olive oil, butter, herbs, salt, and pepper in a medium saucepan with curved sides.

Heat on high.

Allow mushroom water to release and boil off (about 5 minutes).

Saute mushrooms in remaining liquid over medium-high heat for 3-5 minutes, until golden and crispy.

Remove mushrooms with a slotted spoon to a bowl and cover with foil.

Add wine and stock to the pan and scrape up browned bits.

Bring liquid to a vigorous boil, uncovered, on high.

Reduce liquid by at least half, stirring and scraping in the final minute.

Recombine mushrooms and sauce.

Taste and adjust seasonings with salt, pepper, and herbs as needed.

For a shinier sauce, optionally add 1 tablespoon of unsalted butter, cut into small pieces, to the finished sauce and allow it to melt.