Sauteed Burgundy Mushrooms

I found this recipe in an old restaurant cookbook. I brought them to a party and everyone raved about "the mushrooms". My friend's husband even tried to claim he was the chef! Mushrooms can be served whole or sliced (I prefer whole).

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  ounces  melted butter
• 1  tablespoon olive oil
• 1⁄2 cup  chopped scallion (1 bunch)
• 2  lbs  salad mushrooms, whole
• 1 1⁄2 teaspoons seasoning salt
• 1⁄8 teaspoon cayenne pepper
• 1  cup  cabernet sauvignon wine (red)
• 3 -4  cups Burgundy wine

Directions

1. In large skillet, heat butter and olive oil over medium heat.
2. Add chopped scallions and mushrooms and cook until mushrooms begin to darken.
3. Sprinkle with seasoned salt and cayenne pepper.
4. Add burgundy and cabernet wine, enough to almost cover mushrooms.
5. Saute, stirring occasionally until wine starts to bubble.
6. Cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).