1 1/2 pounds small button mushrooms
1 cup unsalted butter or margarine
1 (5 ounce) bottle Worcestershire sauce
1/4 cup finely ground pepper
1/2 teaspoon salt
5 to 6 drops Tabasco sauce

Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.

Melt butter or margarine in a heavy saucepan over medium heat. Add mushrooms; toss to coat with butter or margarine. 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 or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes.

Remove with a slotted spoon, discarding any sauce.

Serve hot.

Makes about 8 servings.