Heat a large fry pan with a medium-high heat

Meanwhile, cut off the stem from 12 button mushrooms without fully removing the stem, rinse the mushrooms under cold running water, just for a couple seconds, then pat each one completely dry with paper towels or a dishcloth, making sure to remove any excess dirt

Once the pan is very hot, add in 2 tbsp (30 ml) extra virgin olive oil and the mushrooms, mix together, then place the mushrooms in a single layer stem side up, cook for 2 minutes without mixing, then flip the mushrooms and cook for another 2 minutes without mixing, then remove the pan from the heat and transfer the mushrooms into a bowl and set aside

Heat the same pan with a low to low-medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, roughly chop 6 cloves garlic, finely chop 1 red chili (seeds removed) and finely chop a handful of fresh parsley

Add the chopped garlic and chili into the pan with the hot olive oil, mix together continuously, after 30 to 60 seconds and the garlic is aromatic, turn off the heat, add the mushrooms back into the pan, 2 tbsp (8 grams) of the finely chopped parsley and season with sea salt & black pepper, mix together until well mixed

Transfer into a serving dish, serve warm or at room temperature, enjoy!