In a large pan over medium heat add Olive Oil (2 tablespoon) and Butter (1 1/2 tablespoon).
On low heat add the Onion (1) and soften the onions.
Raise the heat to medium and add the Button Mushroom (1 pound) and give it a quick stir. Cook for about 7 minutes.
To deglaze the bottom of the pan add White Wine (3 tablespoon) and stir.
Add in Crushed Red Pepper Flakes (1/4 teaspoon), Fresh Parsley (1 tablespoon), leaves of the Fresh Thyme (3 sprig), and Garlic (3 clove). Turn the heat down to low then give it a quick stir.
Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Serve warm.