1 lb Mushrooms, halved and
... quartered
1/2 c  Red wine
1/2 c  Vegetable stock
Soy sauce, a dash or two
1/2 ts Butter
Salt and pepper to taste

Combine the mushrooms, wine, stock, and soy sauce in a wide skillet. Add
butter in pieces. Salt lightly. Simmer, stirring frequently for 10
minutes, or until the mushrooms are tender and most of the liquid has been
absorbed. Season to taste.

Can be stored in the refrigerator and reheated when needed.