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