1 1/2 lbs. Mushrooms - mixed or just button
1 medium onion, very thinly sliced
1 1/2 cups flat leaf parsley leaves
2 T butter
3 tsp olive oil
sea salt
1/2 cup heavy cream

1. Clean and trim the mushrooms; cut into thick slices.  Slice onion.  Mince parsley; set aside.
2. Melt butter with the oil in a large, heavy-bottomed saucepan over medium high heat.  Add the onion and the mushrooms and cook, stirring frequently, until the onions and mushrooms begin to turn golden, about 5 minutes. 
3. Season lightly with salt.  Reduce heat to medium and cook until the mushrooms are tender through and have released all their liquid - about 25-30 minutes, shaking the pan frequently to ensure they brown and cook evenly.
4. Just before serving, ad the cream and parsley, stir and cook just until they are hot.  Season to taste with salt and pepper.  Serve immediately.

Makes 4 servings