In a skillet over medium high heat, melt the butter and add the mushrooms and granulated garlic. Sauté until mushrooms have released their moisture.
Add ½ tsp of salt and fresh minced garlic. Sauté until moisture is taken back in by the mushrooms.
Add white cooking wine and continue to sauté until all the wine is gone. Taste and add garlic/salt/wine as needed.
Continue sautéing until mushrooms are starting to get golden brown and serve.
Notes
Taste as you go and add salt, butter or garlic as needed. Don't add the salt until the water has been released from the mushrooms.Check out the tips and tricks in the blog for more details.