Clean the mushrooms, rinsing them lightly with water and drying on a towel if needed.

On a cutting board, mince the garlic and parsley together with a chef's knife until very fine.

In a large saut? pan or cast iron skillet, heat the water on high heat and add the mushrooms. Cover the pan with a lid to trap steam.

Cook the mushrooms until wilted and the pan is dry, about 3-4 minutes. Then, add the oil and allow them to brown gently for a few more minutes.

Season to taste with salt and pepper. Turn off the heat, then stir in a generous tablespoon of the persillade.

Double check the seasoning for salt and adjust if needed, then remove and serve.