Burgundy Mushrooms

Growing up in a small town was a wonderful experience. It was an even better one when your home was always open to friends.

I could not have had a better childhood. My mother Butchie was the head of the house and the hostess with the mostess. Most of all, she was the ruler of the roost. Our door was never locked, and our refrigerator was always open - as was our bar!

With the holidays approaching, I wanted to share a recipe for a goodie that was always in our refrigerator. As per Butchie, always have a snack for your guests at happy hour!

Peace and love!

Burgundy Mushrooms

4 lbs. white button mushrooms
2 sticks salted butter
1 and 1/2 teaspoons Worcestershire sauce
1 quart burgundy wine
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
5 cloves peeled garlic

Put all ingredients in stock pot. Cover and cook on low heat for 4 hours.