Heat the olive oil in a large sauté pan over medium heat. Add the garlic and shallots.
Wipe the mushrooms down with a damp towel to clean. Once the shallots become slightly transparent, add the mushrooms.
Stir the shallots, garlic, and mushrooms until the mushrooms start to brown. Add the wine and stir until the majority of the moisture from the wine evaporates off. Dish and top with the dried parsley.
You will be left with a rich merlot, garlic, shallot sauce that has completely flavored the mushrooms and will keep you coming back for more.