1 stick butter (1/4 lb)
3 or 4 cloves of garlic, minced or 2 tablespoons ready-minced garlic
5 or 6 green onion tops or shallots
10 sprigs of parsley
Two 8-ounce or 1 pound carton of mushrooms
1-1/2 cup sauterne or other dry white wine
Red pepper to taste
Pinch of salt if needed
Wash mushrooms. Use whole, if small and uniform in size, or slice larger mushroom lengthwise so that the shape of the mushroom is preserved, to ensure even cooking. Chop onion tops and parsley until very fine. Finely minced garlic or use pre-mixed garlic.
Heat butter in large skillet. When melted, add garlic and saute. Add onion tops and parsley. Saute. Add mushroom and wine and add red pepper. Add salt if needed saute until mushrooms just turn brown. Don’t over-cook. Should be firm, but not raw.