I'm with tk on the burgundy. I use Carlo Rossi because it's just a few bucks for a 1 and 1/2 liter bottle. Ask at the liquor store for a pale dry sherry, they're excellent white wines for cooking with mushrooms and other very delicate flavors. Another to use on some occasions is a marsala wine...it has a flavor that is unique among wines, and intense. I make Chicken Marsala with browned chicken breasts or thighs, sliced mushrooms and garlic, served on linguini. It is very Italian and very different tasting, worth trying!