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White Button Burgundy Mushrooms

Perfect as an appetizer or side dish!


  • 4 pounds White Button Mushrooms
  • 2 sticks butter
  • 1½ teaspoons Worcestershire Sauce
  • 1 quart Burgundy Wine (or other red wine)
  • 1 teaspoon freshly ground black pepper
  • 2 cups boiling water
  • 4 whole chicken bouillon cubes
  • 4 whole beef bouillon cubes
  • 5 cloves peeled garlic
  • 2 teaspoons salt


  1. Thoroughly wash the mushrooms and place them in a large pot.
  2. Add the remaining ingredients except the salt.
  3. Stir to combine.
  4. Bring the mixture to a boil over medium-high heat.
  5. Reduce the heat to low, then cover and simmer for six hours.
  6. Remove the lid, then continue cooking for another three hours.
  7. Add salt to taste. Simmer until ready to serve.

The mushrooms will be dark in color and can be stored in the refrigerator for several days between servings.