Heat up the oil in a large skillet over a medium-
high heat. Meanwhile, give the mushrooms a good
rinse, remove any tough portions of the stems and
slice them up. Once the oil is hot, add the green
onions and saute for a few minutes. Just enough
time for them to become tender, but not burned.
Add the sliced mushrooms, butter or clarified
butter, salt and pepper to the skillet. Toss
everything around and allow the butter to melt.
Once the butter has melted, add in the white wine.
Give it another toss and use a wooden spoon to
scrape up any bits stuck to the bottom of the
skillet. Cook for about 5 minutes so that the
mushrooms absorb the wine and shrink in size.
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