1. Pulse bread in food processor until coarsely ground. Heat 2 tablespoons butter in 12-inch skillet over medium-high heat until foaming. When foaming subsides, add bread crumbs and cook, stirring frequently, until dark brown, about 3 minutes. Transfer crumbs to small bowl and set aside.

2. Heat oil in now-empty skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add remaining butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.

3. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste and transfer to medium bowl. Toss hot mushrooms with Parmesan until cheese melts. Toss with bread crumbs and parsley; serve.

Serves 4