Add 2 cloves garlic roughly chopped into a mortar, along with a ¼ cup of raw blanched almonds, 2 tbsp of chopped parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside

Heat a large fry pan with a medium-high heat

Meanwhile, cut 12 button mushrooms (washed & patted dry) into thick slices that are ¼ inch (.635 cm) thick

After heating the pan for 4 minutes, add in 2 tbsp extra virgin olive oil and immediately add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer (the best that you can) and cook for 2 minutes without mixing, then mix the mushrooms around and cook the other side for another 2 minutes without mixing, once all the mushrooms have a crusty sear on both sides, remove them from the pan and set aside

Using the same pan, lower the fire to a medium heat, add in 1 tbsp extra virgin olive oil and ½ onion finely diced, mix the onion with the olive oil, after 3 minutes and the onions are translucent, add the mushrooms back into the pan, along with ½ tsp sweet smoked paprika and season with sea salt & black pepper, mix together, then add in ½ cup white wine and simmer for a couple of minutes

After 3 minutes and the alcohol has cooked off and the wine has reduced in half, add in the garlic & almond mixture, gently mix together until well mixed and cook for 1 minute, then remove the pan from the heat and transfer into a serving dish, sprinkle with finely chopped parsley, enjoy!