re: Sautéing mushrooms

I like to saute them in a little butter and sherry or brandy for a quick side. I cover them if I want the mushroom juices. If not, I cook them uncovered and brown them a little when the juices evaporate.

For seafood stuffed mushrooms, I put the large mushrooms in a pot with butter and either the sherry or brandy and cook covered. I take out the mushrooms and stuff them. I spoon the "sauce" from the pot over the mushrooms before I bake them. Rich, but downright delicious.