2 tsp. minced garlic
12 oz. sliced Portobello mushrooms
1/2 cup white wine (or substitute with broth)
1/4 tsp. pepper
1/4 cup chives

Heat a nonstick skillet over medium; add garlic and mushrooms. Cook until browned. Remove mushrooms to serving dish. In the same skillet add wine, and bring to a light boil while scraping pan. Season with pepper. Pour sauce over mushrooms and sprinkle with chives. Great on Rice noodles or Rice