In a large, deep skillet over medium-high heat, melt the olive oil and butter together.

Add the mushrooms and toss to coat all of the mushrooms with oil and butter.  Spread the mushrooms out into a single layer.

Cook for 5 minutes, stirring once or twice.

Stir one last time. 

Pour in the Worcestershire sauce and wine. Bring the mixture to a boil and allow the mushrooms to cook, undisturbed, for another 2 minutes.

Reduce the heat to medium-low and continue cooking for another 5 minutes.

Stir the mushrooms and continue to cook for another 2 minutes.

Add the black pepper and garlic to the pan. Saute the mushrooms and garlic, stirring often, for 7-8 minutes or until the mushrooms are cooked throughout and tender.

Remove the pan from the oven and stir in the parsley.

Serve warm.