Champignons Sautés

• 1 pound mushrooms
• ¼ pound butter
• ½ teaspoon

Wash mushrooms, drain, and dry. Cut stems even with caps; then cut mushrooms into quarters or halves to make them uniform in size. Save stems and use later. Sauté caps in butter for 3 minutes. Sprinkle with salt, pepper, and sugar. Toss to coat all mushrooms. Use as a garnish to a dish, or in other recipes.