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
Salt

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.