Brush the mushrooms clean with a damp cloth or paper towel. Heat a large skillet over medium-high heat. Add oil, then mushrooms. Sauté mushrooms, stirring occasionally, until they become brown and caramelized, about 3-5 minutes.
Add garlic and shallots to the pan and cook until translucent. Add wine, lemon juice and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.
Add butter and chopped parsley, cook for an additional 1 minute.
Season with Fumée de Sel Chardonnay Oak Smoked Sea Salt and black pepper. Serve warm.