1 pound mushrooms, any kind, sliced
3 tablespoons butter, divided
Salt to taste
Ground black pepper to taste
1/2 cup beef broth
1/4 cup dry red wine (optional)
In a large dry sauté pan, over medium heat, sauté mushrooms for 10 - 15 minutes, stirring often, until mushrooms release their liquid and the liquid evaporates.
Add 2 tablespoons butter, salt and pepper and continue cooking mushrooms until golden brown.
Turn heat to medium-high and add broth and wine. Continue to cook until most of the liquid has evaporated. Add remaining butter and stir to melt.
Serve with meat, over hamburgers or as a side dish.