Clean and cut the mushrooms in half. Heat some olive oil in a pan on medium heat and add the mushrooms. Leave cooking for a couple of minutes stirring occasionally to make sure the mushrooms don't stick to the pan or brown too fast.

Press or finely chop the garlic. When the mushrooms start to release their water, add the garlic. Cook for 2 minutes and add the vegan butter. Once the vegan butter is melted, stir to make sure all the mushrooms are coated.

Finely chop the fresh herbs and add into the pan. Keep a handful to add before serving. Cook for a couple of minutes and add the white wine.

Bring to simmer until the wine reduces to half. Add salt and pepper to taste, add the rest of the herbs and serve.