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Brush the mushrooms clean. Trim the bottoms of the stems of the mushrooms if dried out. Keep the mushrooms whole, or if they are large, cut them in half.
Heat large skillet over medium-high heat. Add olive oil then add mushrooms. Cook and stir mushrooms until they start to brown & caramelize, about 3-5 minutes.
Add 2 Tablespoons of the butter, let it melt a bit, then and then add onions and garlic. Cook until lightly caramelized and softened, about 3-5 minutes.
Add stock or wine, lemon zest, lemon juice and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.
Add remaining 2 Tablespoons butter and chopped parsley, cook for an additional 1 minute. Season with salt and pepper. Serve warm.