Step-by-Step Instructions

1. 1.Prepare Mushrooms, Garlic, and Parsley

   Cut the white mushrooms in half. Slice and then mince the garlic cloves. Chop the fresh parsley finely.

2. 2.Heat the Wok and Add Oil

   Heat a large non-stick wok or skillet over medium-high heat (around 7.5 on a 1-10 scale). Add 2 tablespoons of olive oil to the hot wok.

3. 3.Heat Up the Mushrooms

   Add the cut mushrooms to the wok. Stir continuously with a wooden spoon to coat them evenly with the olive oil. The oil acts as a heat conductor, helping the mushrooms to heat up faster and release their water.

4. 4.Evaporate the Mushroom Water

   Continue stirring the mushrooms. They will start to release a significant amount of water and steam. Keep cooking and stirring until all the water has evaporated from the pan, which will take approximately 5-7 minutes. The mushrooms will shrink and become slightly darker.

5. 5.Fry the Mushrooms

   Once the water has completely evaporated, the mushrooms will begin to sizzle and fry in the remaining oil, turning a nice golden brown. Continue to stir occasionally to ensure even browning and prevent sticking.

6. 6.Add Butter, Garlic, Parsley, and Salt

   Add 1 tablespoon of butter to the frying mushrooms. Immediately add the minced garlic and half of the chopped fresh parsley. Sprinkle 1/2 teaspoon of salt over the mushrooms. Stir everything together well, ensuring the garlic and parsley are evenly distributed and cooked without burning. Keep stirring for about 1-2 minutes.

7. 7.Incorporate Chicken Bouillon and White Wine

   Add 1 teaspoon of chicken bouillon to the mushrooms and stir well to combine. Pour in 1/4 cup of white wine to deglaze the pan and add depth of flavor. Continue to stir until the wine has mostly evaporated and the mushrooms are coated in a rich sauce.

8. 8.Finish and Serve

   Just before serving, sprinkle the remaining chopped fresh parsley over the mushrooms for a vibrant green color and fresh aroma. Add 1/4 teaspoon of fresh ground black pepper. Stir one last time, then remove the wok from the heat. Transfer the garlic mushrooms to a serving bowl.