Hongos, setas o champinones

INGREDIENTS: for 2 ppl
4 garlic cloves
3 tablespoons olive oil
1⁄2 kg wild mushroom (setas)
1⁄2 cup white wine
3 sticks parsley
salt (a generous pinch!)
pepper (optional)

Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while – if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.