Remove the stems from 12 button mushrooms, rinse the mushrooms under cold water and pat completely dry, making sure to remove any of the excess dirt, thinly slice 2 shallots, finely mince 3 cloves of garlic and reserve a ¼ cup (60 ml) of red wine

Heat a fry pan with a medium-high heat, after 3 minutes add in 2 tablespoons (30 ml) extra virgin olive oil and the sliced shallots, mix the shallots continuously with the olive oil, after 30 seconds add the mushrooms hole side up, all in a single layer, continue to mix by lightly shaking the pan so the shallots don´t burn and the mushrooms evenly saute

After 2 minutes flip the mushrooms, then add in the minced garlic and continue to shake the pan, after 30 seconds add in the ¼ cup (60 ml) of red wine, 2 tablespoons (7.60 grams) of freshly chopped parsley and season with sea salt & black pepper, continue to gently shake the pan

After 3 minutes and the red wine has reduced and thickend up, give everything a quick toss so the mushrooms are coated in the red wine sauce, transfer the mushrooms into a serving dish, hole side up, pour the remaining sauce in the pan over the mushrooms, sprinkle with freshly chopped parsley, enjoy!