Heat butter in a large skillet over medium-high heat. Add oyster mushrooms. Stir and cook until they have reduced by half in size, approximately 5 minutes.
Add chickpeas, toss, but do not stir and risk breaking.
Add parsley last and continue to cook for 2 minutes.
Remove from heat. Lightly season with fine sea salt and freshly ground black pepper. Add thinly sliced red onion, lemon juice and truffle oil.
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