Garlic mushrooms

Cut the stems off the mushrooms and wipe them clean with a wet paper towel rather than rinsing; keep them whole, halving any big ones if wanted.

Heat extra virgin olive oil in a large skillet and add the mushrooms cap side down.

Cook about 7 to 10 minutes until they begin to brown and cook down; add some salt to draw out moisture.

Finely mince 5 to 6 garlic cloves.

Add a dab of butter, the garlic and a pinch of hot pepper flakes; cook about a minute until the butter melts and the garlic is fragrant.

Add a touch of white wine for balance (optional), a touch more salt and a good bit of parsley.

Serve on a platter or in a bowl.