The French definitely got this one right.

½ cup (packed) fresh Italian parsley leaves
3 garlic cloves
5 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
½ teaspoon coarse sea salt
2 pounds assorted fresh white mushrooms, stemmed & sliced (larger mushrooms quartered, medium mushrooms halved)
1 tablespoon fresh lemon juice
Freshly ground black pepper
Additional fresh Italian parsley

Finely chop parsley with 1 garlic clove and set aside.  Finely chop remaining 2 garlic cloves.  Whisk chopped garlic, 4 tablespoons oil, wine and ½ teaspoon salt in large bowl to blend.  Add mushrooms and toss to coat.

Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat.  Add mushroom mixture and sauté until mushrooms are light brown and just tender, about 10 minutes.  Remove skillet from heat.  Mix in parsley mixture and lemon juice.  Season to taste with more salt and freshly ground black pepper.  Transfer mixture to bowl.  Garnish with additional fresh parsley and serve.