Sauteed Mushrooms

With a damp paper towel, wipe down the mushroom tops.

Trim off the stems and slice.

Heat a frying pan with the tallow.

Add the mushrooms and stock.  If the stock isn't salted, lightly salt the mushrooms.

Cook on med high heat (or high heat if you are vigilant and stir frequently) until liquid is mostly evaporated and the mushrooms are in a nice sauce.  Stir occasionally to ensure nothing sticks to the bottom of the pan.  

Taste and add more salt if necessary.

Tip:  I often use the liquid and fat leftover from baked chicken or beef roast.  This makes it especially flavorful and usually has enough salt without adding anything else.