Heat 1 Tbsp. butter in a large saute pan over medium high heat. Add both kinds of mushrooms and cook, stirring often until you see the mushrooms begin to release their moisture.

Add the garlic , thyme, salt and pepper and continue to cook until most of the water evaporates.

Add the remaining 2 Tbsp. butter and continue to cook for 3-4 minutes until mushrooms are nicely browned.

Add the Marsala wine and increase the heat to high and bring to a boil. Continue to boil until the Marsala has cooked down. Remove from heat.

Place in bowl and sprinkle with some dried parsley.

Serve immediately.