Porcini mushrooms have a nutty, smoky flavor. They are very popular in central Italy and are found in many dishes.
Note: if using dried porcini with Portabello mushrooms, reconstitute dried porcini in 1 cup of hot water, simmering for a few minutes. Remove from water , chop and add to portobellos in step 1 below
Cut the mushrooms into medium sized (1”) pieces.
In a medium sized frying pan, saute the garlic in the olive oil. Don't let it burn.
Add the mushrooms, salt, pepper to the skillet.
Allow to cook for a minute or two, stirring gently
Add the wine.
Simmer mushrooms until tender, about 15 minutes
Tear parsley with your fingers and sprinkle over the mushrooms.