Clean and dry the mushrooms with paper towels.

Using a chef’s knife, cut the mushrooms into quarters on a cutting board. If your mushrooms have stems, leave them intact and slice directly through the stems.

Heat a large frying pan on the stove over high heat. Wait for 2-3 minutes, until the pan is hot.

Add a drizzle of olive oil or a pat of butter to the hot skillet and swirl the pan to coat the bottom in a thin layer of fat.

Carefully place the mushrooms in the pan. Instead of dumping all of your mushrooms in at once, add them to the pan in small batches.

Sear the mushrooms undisturbed for 2 minutes. Then flip them and sear for another 2 minutes undisturbed.

Once the mushrooms are nice and brownish on both sides, reduce the heat to medium. Cook the mushrooms for 5 more minutes. Stir them every minute or so. Remove the pan from the heat when the mushrooms are dark brown and tender.

With the mushrooms still in the pan, add the vinegar, a sprinkle of salt and pepper, and chopped parsley. Gently stir to combine everything together.

Plate and serve!