Heat 2tbsp of the olive oil in a large heavy-based frying pan and heat over a medium heat. Saute the onion and garlic for 4 minutes with a little salt until softened. Add the mushrooms, saving a few of the sliced button mushrooms for later, and cook for a further 5 minutes until softened and browned.
Transfer the cooked mushrooms, onion and garlic to a colander and strain the liquid. Reserve to one side.
Pre-heat the oven to 200° C.
Place the flour in a large mixing bowl and stir in the yeast, salt and the remaining olive oil. Add the mushroom mixture and stir well. Make a well in the centre of the mixture and stir in the 125ml of warm water.
Mix well to form a dough (it could be quite sticky).
Turn out onto a lightly floured surface and knead for 10 minutes until you have a smooth, elastic ball of dough. Shape into a rectangle and flatten a little with the palm of your hand.
Transfer to a lightly-greased baking sheet, cover with a damp tea towel and leave to rise in a warm place for 30 minutes, or until doubled in size.
Brush the top of the loaf with a little warm water and scatter the remaining sliced mushrooms on top. Bake in the oven for 40-45 minutes until risen and golden at the edges. Remove from the oven once ready and brush with the melted butter. Sprinkle the top with the chopped parsley and allow to cool before serving.
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