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Heat the olive oil in a large skillet over medium high heat.
Spread the mushrooms out in an even layer in the skillet. Cook until the mushrooms start to slightly brown, about 5 minutes.
Stir in the shallots and garlic and season with salt and pepper. Cook until the shallot is tender, about 4–5 minutes.
Pour in the white wine and stir. Let it cook until most of the wine is absorbed, about 4–5 minutes.
Drizzle with lemon juice, sprinkle parsley, and serve.