Clean the mushrooms with a damp paper towel and slice into quarters or thick cross sections. Cut the shallots into circles (not too thin) or if using sweet or yellow onions - thinly slice them. Mince the garlic.

Heat a large non-stick skillet (10 or 12 inch) over medium-high. Once hot, add the olive oil, then the butter (so it does not burn). As soon as the butter is melted add the mushrooms. Stir and allow to sear (this will create a lot of flavor) for about 4-5 minutes. Move them around the skillet once or twice as they saute.

When the mushrooms acquire a golden brown finish, lower the heat to medium then add the shallots (or other onion) and thyme. Stir and saute for another couple of minutes.

When the onion is tender and slightly browned here and there add the garlic. Stir and cook for another minute.

Add the red wine (or other liquid) to deglaze the pan. It will bubble up and evaporate quite quickly, use a wooden spoon to scrape the bottom of the pan and capture any brown bits for more flavor.

Remove the skillet from the heat as soon as they wine has cooked off. Season with salt and pepper, sprinkle with chopped parsley and give a final stir. Serve.