How to make
Chop the garlic cloves and fry them over low heat in olive oil. When they release their flavor, add the mushrooms, cleaned and chopped into chunks. Season with salt, black pepper and dried parsley, if you like.
Cook for 10 minutes, under a lid, by stirring occasionally. Increase the heat to medium. The mushrooms will release a liquid, which will reduce slightly, but don't wait for it to evaporate completely.
Pour the wine and cover it again to stew everything for 6-7 minutes.
Remove the lid and wait for the sauce to reduce by almost half. There should be some of it left, because it becomes incredibly delicious and you can dip bread in it.
Sprinkle the finished mushrooms with fresh parsley and serve them with warm, soft bread and a glass of good wine.
