In a large skillet, heat the olive oil over medium-high heat until shimmery. Add the shallots to the pan & cook for a few minutes, stirring occasionally, until the shallots start to soften.

Add the butter & mushrooms to the pan. Stir to melt the butter & coat the mushrooms, and shake the pan lightly to distribute the mushrooms into an even layer.

Season the mushrooms with a few cracks of freshly ground salt & pepper. Let the mushrooms cook, without stirring, for about 5 minutes, until the liquid releases from the mushrooms and cooks off, and they start to get nice and golden brown.

Stir, and continue to cook for a few more minutes until the mushrooms are beautifully golden brown all over.

Add the white wine to the pan and stir to deglaze and bring up any yummy brown bits attached to the bottom. Add the fresh parsley, stir, and cook for a minute or so until the liquid has reduced to a sauce that just lightly glazes the mushrooms.

Taste & season with more salt and pepper as needed, then serve.