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Mushroom Sauce

This isn't really a sauce, but I include it here because it's a put-on for almost any meat and baked potatoes.

This recipe makes 2 servings. It is easily doubled.





List of Ingredients



• 1/2 pound mushrooms, cleaned and sliced
  
• 2 tablespoons butter or olive oil
  
• 1 bunch green onions, if available, thinly sliced
  
• 1/2 cup dry wine
  






Instructions



1. In a 10-inch or 12-inch saute pan, turn heat to medium high. When pan is hot, add oil or butter. Toss in mushrooms and onions. Cook on high, medium-high heat until tender, about 7-8 minutes.
   
2. If liquid forms, push vegetables to sides of pan and let liquid cook off.
   
   
   
3. Add wine. Stir and then again, move vegetables to sides of pan. allow about half of this liquid to evaporate.
   






Final Comments


It took years to figure this out--OK, sometimes I'm a little slow. Most recipes called for starting the mushrooms on a high-ish heat and then turning the heat down. All that does is produce a mushy mess.

I've decided that I like cooking mushrooms at a consistently high heat and making certain the liquid reduces. The finished product is browned and there is little juice left.

The entire cooking process takes less than 10 minutes.