Preparation:
Preheat a cast iron skillet on the grill and sauté the mushrooms, onion, and garlic in a little olive oil (you can also do this on the stovetop). Season with salt & pepper. Once they’ve reached your preferred doneness and are nicely browned, deglaze with white wine and let it reduce slightly while stirring. Add the cream and two-thirds of the parsley, season with “White Room,” and let it simmer until it reaches your desired consistency. Adjust seasoning to taste and sprinkle with the remaining parsley before serving.
