Cut off the earthy stems of the button mushrooms. Clean and slice them into thin slices.
Peel and finely chop the shallot, clean and sponge the parsley to chop it.
Heat a drizzle of olive oil in a sauté pan, as soon as it is hot, add the chopped shallot and sauté until translucent.
Then add the button mushrooms, garlic and parsley and pour in the white wine. add salt and pepper
For a delicate finish, flavor your mushroom fricassee with a drizzle of balsamic vinegar aged 15 years in oak barrels for a breathtaking tasting