Heat the olive oil and butter in a 12" skillet over medium heat. (I like to use cast iron for this recipe.)
Add the garlic and pepper flakes and cook for about 5 minutes, until garlic is fragrant, but not browned.
Add the mushrooms and raise the heat to medium-high.
Cook, stirring occasionally until mushrooms release some of their liquid, about 8 minutes.
Add the white wine to the pan and cook until mushrooms are tender, another 8-10 minutes.
Sprinkle with salt, add the lemon juice and 2 Tablespoons of the parsley. Taste and adjust seasonings
Transfer to serving dish and sprinkle with remaining parsley.