From Lemon Creek Winery
Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello
2 pounds button or wild mushrooms, washed
8 tablespoons butter, sliced pieces
1/2 cup Chardonnay or other dry white wine
Clean mushrooms, remove stems and save. You may slice large mushrooms or use small ones whole. Melt butter in a large sauté pan. Sauté caps and stems in butter for 10 minutes. Add wine and sauté 10 minutes longer.
Season with salt and pepper (optional).
Lemon Creek Chardonnay