1 lb. button mushrooms, stems trimmed & caps wiped clean
1 c. red wine
2 tbsp. virgin olive oil
2 or 3 fresh thyme or rosemary sprigs or 1 tsp. dried thyme or rosemary leaves
1/4 tsp. salt
8 garlic cloves, unpeeled 1 bunch scallions, the white bottoms sliced into 1/4" pieces, the green tops finely chopped
2 tsp. finely chopped fresh rosemary or 1/4 tsp. dried rosemary
Freshly ground black pepper

In a large saucepan, combine the wine, oil, thyme or rosemary sprigs, salt and 1 cup of water. Bring the mixture to a boil over high heat. Reduce the heat to medium, add the garlic cloves and simmer the liquid for 10 minutes. Stir in the mushrooms and the white scallion pieces. Simmer the vegetables, partially covered, until the mushrooms feel soft when pierced with the top of a sharp knife, about 10 minutes.

With a slotted spoon, transfer the vegetables to a serving bowl. Discard thyme or rosemary sprigs, and boil the cooking liquid until it is reduced to about 3/4 cup, 10 to 12 minutes. Pour it over the vegetables and stir in the scallion tops. Sprinkle the vegetables with the chopped rosemary and the pepper, and mix well. Serve the mushrooms warm or well chilled. Serves 4.