Preheat a 12 inch skillet over medium/high heat. Add 2 tbs of margarine/vegetable spread. Then add the diced onion and mushrooms and season with salt and pepper.

Saute for 20-25 minutes or until the liquid evaporates and the mushrooms start to brown. You will notice that the mushrooms first release their liquid.

Then the liquid evaporates and the mushrooms start to brown.

Once the mushrooms brown add the Worcestershire sauce and continue to cook until the liquid is absorbed and the mushrooms start to darken. 5-10 more minutes.

Remove from the heat and serve.