Instructions: Heat the olive oil in a medium skillet set over medium-high heat until bubbling and hot, about 1 minute. Remove skillet from heat; add the wine, garlic, butter, mushrooms, parsley, and optional demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, until mushrooms are tender and the sauce is thick and reduced enough to coat the back of a wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated, up to 1 week.

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