For two servings.
Ingredients: approx 500g mushrooms; 1/3 cup oil; 1 small onion; 2 garlic cloves; 4 tbs chopped parsley; salt and pepper.
1. Heat half of the oil in a large shallow pan (I use a paella pan for this). Chop the onion small, and saute it in the hot oil until it has wilted and is just starting to colour.
2. Add to the pan the mushrooms, sliced wafer thin, and the rest of the oil. Lower the heat, until the juices start to run out, and then raise it again, and cook the mushrooms for four or five minutes until all the liquid has gone.
Add seasoning to taste. transfer to a bowl, and thoroughly stir in the copped parsley. You can serve it warm or at room temperature, but my personal preference is for it to be good and cold, when I think the mineral arthiness of the favours comes properly through.