1 1/2 lbs. mushrooms
1/2 c. garlic olive oil
1/2 c. dry white wine
1/4 lb. butter
1 bunch parsley, chopped

Slice 1 1/2 pounds of mushrooms 1/4 inch thick. Saute in a heavy frying pan with 1/4 pound butter, 1/2 cup garlic olive oil, and 1 bunch of chopped parsley. When half cooked, add 1/2 cup of dry white wine, cover and cook until tender.