Peel and chop mushrooms (with stems) into large chunks. Sautee in olive oil, add minced garlic. When the mushrooms start to emit lots of juices, carefully pour them from the frying pan into colander placed in a large bowl. Keep the mushrooms in the colander; pour the juices that run through back into the frying pan. (You will need to pour off the juices several times, as the mushrooms will continue emitting juice.)

Put the frying pan with the mushroom juice back on high heat. Add to taste: tamari or soy sauce, worcestershire sauce, balsamic vinegar, red or white wine, and honey. Season with: onion powder, garlic powder, a little basil, onion soup mix. Thicken with: powdered dried mushrooms.

Keep on heat until the sauce is of a thick, honeylike consistency. From time to time, check for additional juices coming from the mushrooms, and add to the sauce. (Note: keep in mind that the sauce will thin somewhat when it's poured over the mushrooms, so make it thicker than you want the finished product.)

Remove the mushrooms from the colander and put them into the bowl. Pour the sauce over the mushrooms and mix well. Refrigerate.

Can be served warm or room temperature, by itself or over green salad or rice.