Recipe for Burgundy Mushrooms


    Burgundy Mushrooms

    4 pounds mushrooms, cleaned and stems trimmed
    1 1/2 cups butter
    1 quart burgundy wine
    2 tablespoons Worcestershire sauce
    1 teaspoon dill seed
    1 teaspoon pepper
    1 teaspoon garlic powder
    2 cups water
    3 beef bouillon cubes
    3 chicken bouillon cubes

    Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer, covered, for 5-6 hours.

    Remove cover and simmer for an additional 4 hours.