Burgundy Mushrooms
1 1/2 cups butter
1 quart red wine
2 tbsp Worcestershire sauce
1 tsp dill seed
1 tsp black pepper
1 tsp garlic powder
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
4 pounds fresh mushrooms
salt
In a large Dutch oven, combine butter, wine, Worcestershire
sauce, dill seed,pepper,garlic powder,water and bouillon,
bring
to a boil.Clean mushrooms.Add mushrooms to liquid and reduce
heat to simmer.Cover and cook 5-6 hours Remove lid and cook 4
more hours.When ready liquid should just cover mushrooms.Salt
to taste.
