Sauteed Mushrooms / Funghi Trifolati

Ingredients

• 2 pounds fresh field mushrooms, stemmed and wiped clean
• 5 tablespoons Extra Virgin olive oil
• 2 cloves garlic, quartered
• 1/4 cup white wine
• 1 small bunch parsley, coarsely chopped
• Salt
• pepper
• 1 1/2 tablespoons dried oregano
• 1 *Nepitella, one small container if dried;bunch if fresh
• 1 *Mentuccia, one small container if dried;bunch if fresh