Mushrooms in Butter (Jeff Gabele)

Whole mushrooms, cleaned, dried, with the dry stump cut off

(only cut a little off the bottom.)

Butter (more or less 1 stick per carton of mushrooms)

Hearty Burgundy wine (I use Gallo)

Herbs (basil, tarragon, dill weed, thyme, marjoram)

Can use what you have or a mixture like "Fine Herbs" or "Bouquet Garni"

Melt butter in a pan with the mushrooms. Let the mushrooms cook (bubble) in the butter until they shrink and turn darker. (maybe 10 - 15 minutes.) You may have to stir them or add more butter. They should all be able to touch the butter but they don't have to be submerged.

Add the burgundy wine (about a cup or so per package of mushrooms) and herbs. (Not too many, a pinch or so of each kind to total maybe 1/2 teaspoon.) Let boil for at least 15 minutes. Keep hot in a crock pot.

Note:

You could probably cook it in a crock pot. Do the butter and mushrooms on high until they have bubbled for a least 15 minutes (maybe an hour or more??) Then add wine and herbs and let cook for another hour or two.