24 oz mushrooms
1½ T unsalted butter or non-dairy substitute
½ yellow onion, sliced
4 cloves garlic, minced
1 t seasoned salt
½ t freshly ground black pepper
2 T marsala wine (optional)
Rinse mushrooms and set aside. (I also like to take the stem out of my mushrooms.) Melt butter in a large skillet. Add onion and sauté onion until starts to soften. Add garlic and continue stirring until garlic starts to brown. Add mushrooms and sprinkle with salt and pepper. Sauté until mushrooms become tender and onion is translucent. Add wine and stir over heat until most of the liquid absorbs.