Preheat a medium sauté pan on medium-high heat. Add the olive oil and 1 tablespoon of butter. Heat until the butter is melted then add the mushrooms. Cook 2-4 minutes, stirring only occasionally, so they become lightly golden brown.
Next add the shallot, garlic and spices. Sauté until the shallot is soft and fragrant, 2-4 minutes more.
When the mushrooms are tender and cooked through, deglaze the pan with the white wine and finish with chopped parsley and an additional dab of butter.
Serve hot as a side or on toast.