Heat the half the olive oil in a large frypan over a moderate temperature and add in all the mushrooms. Allow the mushrooms to fry for at least 3-4 minutes before stirring them and tossing them over. Repeat the frying until golden all over, another 7-8 minutes. If the mushrooms start to dry out, add in another splash of the oil.
After about 15 minutes, add in the garlic and a little more of the oil. If the pan starts to dry out add in a small amount of water, about ¼ cup. Continue to cook the mushrooms until most of the liquid has been cooked out. Add in the remainder of the oil, if you have some left, and then toss in the toasted pine nuts and the 2 tbsp of the Balsamic Glaze. Add in a tablespoon of water and the sage leaves and toss until the mushrooms are glossy.
Season with salt and pepper. Remove from the heat and crumble the feta and scatter the parsley over the mushrooms. Serve hot.
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