If using whole mushrooms, trim the ends off the stalks. Heat olive oil, add garlic and chilli peppers.
Before they start to brown, add mushrooms, season with salt and saute over a strong flame.
Turn down the heat and stir in the vinegar and the parsley. Saute until the juices from the mushrooms have evaporated.
Remove the mushrooms from the pan and serve immediately over bread, distributing evenly.