16 – 24 ounces whole mushrooms, Baby Bella or White
1 stick unsalted butter ( do NOT use salted)
1 1/2 tbsp regular soy sauce
1 head of garlic, finely chopped, but not minced
1 1/2 cups dry red wine, a wine you would drink, cabernet or merlot

Clean mushrooms and put in an 8 quart saucepan.
Add all ingredients plus 2 cups of water. Boil on high until almost all the liquid is reduced. There should be mostly butter remaining in the saucepan.

Check for desired saltiness and add no more than 1 tsp salt, as needed. Check once more.

Add 2 to 3 cups water and boil mushrooms down to mostly all butter again. Check saltiness once more .

Repeat process 1 to 2 more times until mushrooms are dark and liquid is brown to clear, with almost nothing remaining but butter.