Craig Claiborne'S Sauteed Mushrooms - cooking recipe

Ingredients

12 or more mushrooms, about 1/2 lb.
3 Tbsp. butter
salt and freshly ground pepper to taste
2 tsp. Worcestershire sauce
juice of 1/2 lemon

Preparation

Trim off the stems from the mushroom caps.
Reserve both stems and caps.
Rinse the caps and stems in cold water and drain immediately.
Pat dry.
Heat the butter in a skillet large enough to hold the mushroom
pieces in one layer.
Add the mushroom pieces and cook, stirring and shaking the skillet, turning pieces so that they cook evenly.
Sprinkle with salt and pepper.
Cook until nicely browned all over.
They will give up liquid.
Cook until this liquid evaporates.
Sprinkle with Worcestershire sauce, stirring and shaking the skillet.
Sprinkle with lemon juice. Toss quickly and serve hot.
Yields 2 to 4 servings.