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…