2 tablespoons butter

1/2 onion, thinly sliced crosswise (into half-moon shapes)

8 ounces sliced mushrooms

1/2 teaspoon or so crushed garlic (2 small cloves or 1 large)

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons Worcestershire sauce (white or traditional)

Heat butter in a medium, heavy-bottomed saucepan over medium-high heat. Add onions and cook for several minutes, stirring occasionally, until the edges begin to turn slightly brown.

Add mushrooms, cover with a lid, and cook for two to four minutes, turning mushrooms over once or twice, until the mushrooms are turning golden brown and have given up a little of their juices.

Remove the lid, add garlic, and stir. Sprinkle with 1/2 teaspoon (or to taste) of salt and a few grinds of pepper and cook for a minute or two longer, until the juices have started to evaporate and concentrate. Add Worcestershire sauce, stir, and remove from heat.