Sauté 8 ounces of whole cremini mushrooms until halfway cooked.
Add 8 ounces of smaller mushrooms of your choice and stir.
Season with salt and pepper once browned.
Add minced garlic.
Deglaze with a cup of red wine.
Bring to a simmer and reduce until there is not much liquid left.
Turn off heat and stir in 2-3 tablespoons of butter.
Garnish with minced parsley.
