1/4 c. unsalted butter
1 1/2 lbs. sm. mushrooms, trimmed
1 clove garlic, pressed (mashed)
3 tbsp. Worcestershire sauce
1/2 tsp. dried leaf thyme, crumbled
1/4 tsp. Tabasco pepper sauce
1/4 tsp. cracked black pepper

Melt butter in large skillet; add mushrooms, cook over medium-high heat 3 minutes, stirring often. Stir in garlic; cook 3 minutes longer. Add Worcestershire, thyme, Tabasco sauce and pepper. Reduce heat; simmer 5 minutes. Cover. Cook 10 minutes longer until mushrooms are dark, glossy and the liquid has almost evaporated.

Serve hot with cocktail picks as an hors d'oeuvre. Can also be served at room temperature.

Makes 12 servings (about 36 mushrooms).