After your mushroom has been gently scrubbed and dried, slice or tears it into one-inch pieces. Heat two tablespoons of olive oil in a large skillet on medium heat before starting to introduce your mushroom slices in a single layer. Gently fry the mushrooms for about 5 minutes as they turn a deep golden brown. Next, slice some shallots and garlic and throw them into the mix alongside some salt and pepper. Cook for a further 5 minutes until the shallots appear soft to touch, then follow this by pouring a generous ½ cup of dry white wine into the mix. Now simmer until the mushrooms absorb a majority of the dry wine. Now stir in some fresh parsley and lemon juice to fully bring out the gorgeous flavors of the Chicken of the Woods.