Recipe
In a large saute pan over medium heat, saute mushrooms with oil and garlic until mushrooms begin to release water. Add white wine and cook, stirring occasionally, until liquid has reduced and garlic has turned brown. Add Madeira wine and continue to cook, until liquid has reduced further. Add salt and butter, and stir until sauce thickens. Garnish with parsley and serve warm.
Recipe Note:
Seto reminds cooks that the quality of wine matters in the creation of this. "If you use a cheaper wine, you get a cheaper flavor," he explains. At Med Grill, Seto cooks with the same wine he serves by the glass. He recommends that if you can't find Madeira wine, Sherry is a good substitute.