Step 1

Heat the butter and oil in a large pan or skillet over medium-high heat.

Step 2

Sauté the onion until softened (about 3 minutes).

Step 3

Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.

Step 4

Pour in the wine and cook for 2 minutes, to reduce slightly.

Step 5

Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.

Step 6

Season generously with salt and pepper (to your taste).

Step 7

Sprinkle with remaining parsley and serve warm.