Garlic Mushrooms

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4 tablespoons unsalted butter

1 tablespoon olive oil

½ an onion (chopped (optional))

1 pound (500 g) Cremini or button mushrooms

2 tablespoons dry white wine* ((optional))

1 teaspoon fresh thyme leaves (chopped)

2 tablespoons chopped fresh parsley

4 cloves garlic (minced)

Salt and pepper (to taste)

Heat the butter and oil in a large pan or skillet over medium-high heat.
Sauté the onion 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 cook for 2 minutes, to reduce slightly.
Stir through thyme, 1 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.