Ingredients

Instructions

  1. Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
  2. Melt the butter in a 2- or 3-quart pan on low heat.
  3. Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
  4. Add the mushrooms to the pan, stir, then add the wine. Stir.
  5. Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
  6. The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.