A Little Slice of Heaven

1 lb. white and baby bella mushrooms, cleaned and sliced
3 tablespoons salted butter, divided
1 tablespoon olive oil
1/4 cup white wine
4 cloves garlic, minced
1 medium yellow onion, minced
1/4 teaspoon salt
1/2 teaspoon pepper
Fresh chopped parsley
Crushed red pepper flakes, for garnish

In a large skillet over medium-high, heat the olive oil and 1 tablespoon of the butter. Add the onion and saute until softened. Add the mushrooms and cook for about 8 to 10 minutes or until the liquid has evaporated and mushrooms are golden and crispy on the edges. Add the minced garlic and about a tablespoon of parsley to the mushrooms. Cook for a further 30 seconds, until fragrant. Add the white wine to the skillet and cook until it forms a glaze, about 2 to 3 minutes. Add the remaining 2 tablespoons of butter and swirl the pan to coat the mushroom mixture. Season lightly with salt and pepper. Place mushroom mixture in a serving bowl and garnished with a bit more parsley and sprinkle with the crushed red pepper flakes.