In a small mixing bowl, combine dry red wine, olive oil, minced garlic, red wine vinegar, finely chopped green onion, and Worcestershire sauce.

Poke several small holes in the London Broil and insert slivers of garlic into the holes.

Place the meat in a shallow baking pan and pour the wine mixture over it.

Cover and refrigerate, turning once, for several hours (or overnight if possible).

Grill the London broil for 3 to 4 minutes.

Turn and sprinkle the cooked side with salt and pepper to taste.

Cook for another 3 minutes or until done to your liking.

During the last few minutes of cooking, sauté the sliced mushrooms in butter.

Add a dash of Worcestershire sauce and remove from heat.

To serve, slice the meat against the grain and top with sautéed mushrooms.