- In a heavy based saucepan place garlic, spring onions, mushrooms, thyme, butter and oil. Season with salt and pepper.
- Place saucepan over a medium heat, cover and cook for 10 minutes without stirring.
- Increase heat, add wine, and allow to bubble and then reduce. Simmer for a further 5 minutes until mushrooms are tender.
- Serve sprinkled with parsley.