Sauteed Burgundy Mushrooms
by Bonnie Simmons…originally from a deli in TX


1 Quart Mushrooms
1 Cup Garlic Butter (or use regular butter and 2 Tbsp. minced garlic)
1 Cup Burgundy Wine
1 tsp. Salt (use a little less if your butter has salt in it)
1 tsp. Pepper


Put everything in a saucepan on the stove (or a crockpot) and simmer.  The longer they simmer, the better they are! (Simmer at least 2 hours on the stove) Enjoy!

This recipe would be a great appetizer for the Maryland Crab Cakes meal!

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