Prepare the mushrooms: separate the maitake and shiitake mushrooms into individual ones. With your fingers, tear the hen of the woods mushrooms into smaller pieces, about 1 inch. Slice the stems of the trumpet royale mushrooms transversally, then slice the caps.
Thinly slice the garlic cloves.
In a large sauté pan, heat the olive oil on medium heat. Sauté the garlic until soft. Remove the garlic and most of the oil from the pan and set aside.
In the same pan, sauté the slices of trumpet mushrooms in one layer. After one minute, turn them over to sauté them on other side.
Add the remaining mushrooms and the reserved garlic and olive oil to the pan. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms acquire a golden color. Season with sea salt and add the sherry. Stir to combine. Raise the heat to medium high. Let the wine cook and evaporate slightly, then add the parsley. Remove the pan from the stove and serve.