Wipe the baby Bella mushrooms with a damp paper towel to clean them without washing. Trim the stems if they are too long or tough. Set them aside while you prepare the garlic.

In a large skillet, melt the butter over medium heat until it begins to foam gently, about 1 minute. Add the minced garlic and sauté for 30 seconds or until it becomes fragrant but not browned.

Add the baby Bella mushrooms to the skillet in a single layer and sauté for 7-9 minutes, stirring occasionally, until they are golden brown and tender.

Pour in the Worcestershire sauce and soy sauce, ensuring that each mushroom is coated. Season with freshly cracked black pepper and stir to combine.

Reduce the heat to low and let the mixture simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Remove the skillet from the heat and garnish the warm cowboy mushrooms with chopped parsley. Serve hot.