In a small bowl, combine the butter, olive oil, Dijon mustard, cayenne, and paprika.

Place a large sauté pan or skillet over medium heat. Add the butter mixture. Once the butter has melted, add the mushrooms.

Allow the mushrooms to cook for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to cook for another 5 minutes.

Stir in the fresh parsley, chives, thyme leaves, lemon juice and zest, and crushed red pepper flakes.

Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring occasionally.

Garnish with more chopped herbs if desired.