Trim the mushroom stems to 1/4-inch and using a mushroom brush clean thoroughly to remove any dirt.

In a large skillet over medium-high heat, melt your ghee or oil.

Add in the mushrooms, and cook, stirring gently, until mushrooms are golden brown and tender, about 5-10 minutes, depending on size and personal preference.

Stir in your minced garlic, thyme, rosemary, sea salt and black pepper.

Pour in your wine, and continue to cook for an additional minute or two, or until the liquid is cooked down by half.

Garnish with chopped parsley and serve warm.