Heat butter in a large skillet over medium heat.

Add minced garlic to the skillet and saute until fragrant.

Add sliced cultivated and wild mushrooms to the skillet.

Saute the mushrooms until they are coated with butter and begin to soften, about 1 minute.

Add white wine vinegar and 1 tablespoon of water to the skillet.

Cover the skillet and simmer for 4 minutes, or until the mushrooms are tender.

Uncover the skillet and allow the liquid to evaporate.

Stir in the minced parsley.

Cover the skillet again and simmer until the parsley has wilted.

Season the saute with salt and pepper to taste.

Serve immediately.