I adore the way the french prepare mushrooms and I have been experimenting with methods lately. This past weekend I tried cooking them in shallot, white wine, and Sage – - it was tres magnifique! The preparation is simple, quarter your mushrooms and dice your shallots. Then add them to a skillet with 4 tbsp of butter. Simmer with 1 cup of white wine a full bundle of sage (that you will remove later). Reduce the liquid and then serve.