- 2 tablespoons butter
- 8 ounces assorted mushrooms, sliced
- salt
- 1 pinch ground black pepper
- 1/4 cup Pinot Noir or other dry red wine
- Heat butter in a skillet over medium-low heat until light brown. Stir in mushrooms with a pinch of salt. Cook, stirring, until mushrooms shrink and are almost tender, 10 to 15 minutes. Stir in black pepper. Pour in wine and cook, stirring, until mushrooms are tender, about 5 minutes.