Heat fats in a large saute to medium high heat, do not burn butter.
Add mushrooms and shake or stir well to coat. Keep on medium high until mushrooms begin to release their moisture. Add Counter Seasoning, cayenne. Saute a couple more minutes.
When moisture is about gone, add half to two thirds of the stock and combine will. Reduce heat to simmer. Let simmer 5 minutes. Add Kitchen Bouquet and mix.
Here is the great part, let simmer 30-60 minutes on low heat. (I don't know anyone that only cooks mushrooms, so this is great if you are preparing other items.) Simply make sure your mushrooms don't run completely out of liquid.
With in about 10 minutes of serving and the liquid is reduced by half (it's probably thickened up some), raise heat and add sweet vermouth. Let glaze slightly, add a touch more stock if needed. (At this point if you want your mushrooms wet or dry)
If you want them wet; and the liquid is the consistency you like. Shut off heat and cover until serving. If you like them dry, keep reducing liquid in a simmer, but keep an eye on them when it starts to dry up and keep stirring. Dry mushrooms do have a great flavor when reduced like this.
(shhh... a little secret. Not that you'll ever have any of these left over, but if you made a batch, strained and cooled them well. Gave them a blot with a paper towel and put them in the fridge. I would never tell your secret if you were to drop just a few of them in a salad. I promise you, people will keep hounding you about how you did those. ;-)