Slice your mushrooms if they are not sliced already. The store I shop at slices them fresh every day or so.
Select a frying pan at least 10" in diameter and has a tight-fitting lid. You can use a stainless steel pan (more difficult to keep it from sticking) or use a non-stick pan.
Give the pan a quick spray of non caloric oil such as PAM. Place the pan over medium-high heat. Add the mushrooms and add salt and pepper to taste then cover the pan with a tight fitting lid. Allow the mushrooms to brown, turning the mushrooms after a couple of minutes as they began to brown.
Once they start to look a little dry add about one ounce (about 2 tablespoons) of water. Replace the lid and only open it to turn the mushrooms or add the water. Add another ounce of water and cook the mushrooms until they were nicely browned.
Now turn off the heat and keep cover on the pan and keep the pan on the burner. Right before you serve the mushrooms add about 5 grams (about a teaspoon) of butter then give the mushrooms a stir. Serve them right away preferably on a heated plate.
You an easily double the recipe as needed for your family.