I made this recipe from “The Pioneer Woman Cooks” cookbook this holiday season, and it was so delicious that I knew I needed to share. These mushrooms are a delightful side to any nice meal or served as hors d'oeuvres.

TINA JAROSEK

Burgundy Mushrooms

INGREDIENTS

4 pounds white button mushrooms

1 cup (2 sticks) butter

4 cubes chicken bouillon

4 cubes beef bouillon

1 teaspoon black pepper

1 teaspoon di…