2 cups (1 container)
1/2 - 1 stick butter; depending on your diet!
1/2 cup red muscadine wine
salt & pepper to taste
Melt the butter in a small skillet, add the mushrooms and saute' until just tender. The mushrooms will shrink by at least 30%. Add the wine, bring to a boil then reduce the heat to simmer until the liquid reduces by half. Sprinkle with salt and pepper to taste.
NOTE: This very flexible recipe can be increased or decreased proportionally and still create a wonderful sidedish.