Mushroom Sauté

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced
• 1/2 pound white mushrooms, stems removed, caps thickly sliced
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 4 garlic cloves, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons white wine or water
• 1/4 cup chopped flat-leaf parsley

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