Melt 40g of butter in a wide skillet over medium-high heat until it starts to brown. Add 500g of button mushrooms and season with salt and black pepper.
Cook over high heat, leaving them undisturbed for a few minutes, then tossing for 4-5 minutes, until browned and tender.
Add 2 minced garlic cloves and cook for 2 minutes. Stir in 1 large handful of chopped parsley for 30 seconds and serve.
