1/2 c. unsalted butter, or less
4 cloves garlic, peeled and crushed
1 lb. fresh mushrooms, wiped clean and thinly slices
1/4 tsp. hot red pepper flakes
4 green onions, roots removed and thinly slices
1 tbsp. flour
1 c. dry Marsala wine
1 c. chicken stock or broth
Salt and pepper to taste

Melt butter in 10 inch skillet over medium heat. When hot, add garlic; saute 30 seconds. Add mushrooms; saute 2 minutes, stirring constantly but gently as not to break up mushrooms. Add red pepper flakes and green onions. Cook another 2 minutes. Sprinkle with flour and cook, stirring constantly 2 minutes. Add Marsala. Bring to a boil and cook until Marsala is evaporated, 5-7 minutes. Add chicken stock and boil until almost totally evaporated, about 10 minutes. 4 servings.