1 tablespoon butter
2 pounds sliced fresh mushrooms
4 cloves garlic, minced
1 teaspoon dried basil
1 cup red wine
Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.