- Heat the butter and oil in a large pan or skillet over medium-high heat.
- Sauté the shallots until softened (about 3 minutes).
- Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
- Pour in the wine and thyme and cook for 2 minutes, to reduce slightly.
- Stir one tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
- Season generously with salt and pepper (to your taste).
- Sprinkle with remaining parsley and serve warm.