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In a large stainless steel pan over medium heat, add the olive oil. Once warm, add the whole mushroom caps and stir / saute until they are roughly half way cooked. This takes around 4-5 minutes.
Once those are half way cooked, stir in the smaller mushrooms. Saute until they are golden and seared, around 5 minutes. Once they are golden, season with salt and pepper. The reason we wait to salt is because mushrooms have a lot of water content, and salting too early releases the water into the pan and makes them soggy.
Stir in the garlic and saute for another 2 minutes. Deglaze the pan with the white wine and bring up to a simmer.
Reduce and simmer the wine until it is almost dry. At this point turn the heat off and stir in the butter to emulsify and make creamy.
Taste for seasoning and add salt or pepper as needed. Serve and top with parsley, enjoy!