1 1/2 lbs. sm. button mushrooms
1 c. unsalted butter
1 (5 oz.) bottle Worcestershire sauce
1/4 c. ground pepper
1/2 tsp. salt
5-6 drops Tabasco sauce

Wash, trim, and dry mushrooms. Melt butter. Add mushrooms and toss to coat. Stir in Worcestershire sauce, pepper, salt, and Tabasco sauce. Increase heat to medium high. Cover pan. Cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel colored sauce, about 20 minutes. Remove with slotted spoon and discard sauce.