In a 10- to 12-inch frying pan over high heat, stir oil, garlic, and mushrooms until garlic is limp, about 2 minutes.
Add wine and chili flakes; cover and simmer over medium-high heat, stirring occasionally, until most of the liquid is evaporated and mushrooms are browned, 7 to 10 minutes.
Stir in parsley, add salt and pepper . Serve hot or at room temperature.