re: Sautéing mushrooms

I do almost exactly what you said in your corrections with one exception. I use a dry white wine (1/4 cup) instead of red.

You are correct in that pan size is important.

I just throw a little butter and green onions to sautee until the green wilts. Then i throw in worsteshire, garlic salt, a touch of cayenne and sliced white mushrooms. I just prefer white caps to portebello. Give that about five minutes on medium high, then throw in the wine to cool down the pan and simmer on low for 15 minutes or so.

Mushrooms are my favorite side item.