In a medium-hot, dry, non stick skillet saute about half the mushrooms until they release the moisture and begin to brown. Add a splash of the wine and continue to saute until the wine evaporates. Remove from pan and begin again with the second batch of mushrooms. Be sure to cook in batches so that the mushrooms won’t be over crowded. They won’t brown properly if there’s too many in the pan. Set aside when finished with each batch.