In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.
Heat oil in skillet over low heat. Add garlic, and cook 1 minute or until transparent. Add mushrooms, and cook 10 minutes without stirring. Add wine, and cook 15 minutes, or until liquid has evaporated and mushrooms are browned. Stir in parsley, and cook 2 minutes. Season with salt and pepper, if desired. Serve hot or at room temperature.