wilkes

I dice a vidalia onion, add about a half cup green pepper (diced), a little garlic salt, a quarter cup finely diced celery, and a pound of thinly sliced mushrooms. Saute the onions, celery, and green peppers in 3/4 stick of butter. If you have some chicken broth then add 4 to 6 ounces...the lesser the better. Add mushrooms and stir well. Add from 4 to 8 ounces of good burgundy. Depends on how much you like the wine taste. Cover. Bring to steaming heat. Steam for a few minutes, stir well, cover and remove from heat. Serve hot. Yum!

I ate some sauteed mushrooms years ago in a restaurant that was one of the best things I've ever eaten! My sister said she could make them just as good but she only used butter to cook the mushrooms in (no spices--just butter) and it did not taste anywhere near as great as the restaurant mushrooms--not even close! I wonder if cooking them in wine would make them more like the ones I liked so much?