Rinse mushrooms and trim ends. Slice them into 1/4 inch slices.
Finely chop parsley, basil and garlic. (You may use shallots instead of garlic, it's also really good!)
Spray the large skillet or wok with cooking spray then add the olive oil and butter, mushrooms, parsley and garlic.
Saute until mushroom liquid has evaporated, then add the sherry and cook until evaporated. Add salt and pepper to taste.