Recipe courtesy of Judy's Kitchen (
Adapted from Good Housekeeping Magazine 
Rating:  10 out of 10


2 Tbsp. extra-virgin olive oil

1 shallot, finely chopped

3 large sage leaves, finely chopped

1 cup dry red wine, drinking quality

1/4 tsp. Diamond kosher salt

1/4 tsp. white pepper

1 lb. white or cremini mushrooms, wiped clean, halved 

In 10-inch skillet or saute pan, heat oil on medium.  Add shallot and sage leaves; cook 2-3 minutes, till shallot softens.  Raise heat to high; add wine, salt and pepper.  Boil 1 minute on high.  Stir in mushrooms; reduce heat to medium.  Cover; cook 5 minutes.  Uncover, cook 12 minutes, stirring occasionally, till mushrooms are tender and liquid is reduced.  Yield:  4-6 servings