So rich and indulgent! I bought my mushrooms at the farmer's market, so I was able to find a pound that were all about an inch across, perfect for this recipe. I used a minced shallot instead of the garlic because I get migraines from garlic, but it was still heavenly. It's hard to go wrong with mushrooms and butter. Next time, I'm going to use dry sherry instead of the white wine. Nothing against white wine and mushrooms! But if all you're using is 2 Tablespoons, something more assertive may work better. If you don't like sherry, you could always use double the quantity and reduce it to a glaze. You can overcook mushrooms, but I've found them to be a lot more forgiving than expected.
