3 tbsp. butter
1 lb. lg. mushrooms, trimmed & cut into 1/4" slices
3 tsp. crumbled fresh basil or 1 tsp. dried
1/4 c. dry white wine (opt.)
1/2 c. heavy cream
1/2 tsp. salt
Freshly ground black pepper

1. Melt butter in non-aluminum skillet over moderately high heat. Add mushrooms and cook, stirring occasionally, about 5 minutes. Mushrooms will absorb butter and release some of their juices. Remove mushrooms with slotted spoon and set aside.

2. Add basil, wine, if desired, cream, salt and pepper to skillet. Simmer over low heat about 5 minutes, or until mixture has thickened slightly.

3. Add mushrooms to cream sauce and toss to coat. Spoon onto serving plates.