Servings:
Makes 8 to 10 servings
Ingredients
- 4 pound white button mushrooms
- 1/2 pound (2 sticks) butter
- 1 1/2 teaspoon worcestershire sauce
- 1 liter burgundy wine (other dry red wines will work)
- 1 teaspoon freshly ground black pepper
- 2 cup boiling water
- 4 cup chicken bouillon cubes
- 4 cup beef bouillon cubes
- 1 teaspoon dill seed
- 1 teaspoon garlic powder
- 2 teaspoon salt (optional)
Preparation
Baking Directions:
1.Thoroughly wash the mushrooms and throw them into a large stockpot.
2.Add all the remaining ingredients except the salt.
Stir to combine.
3.Bring the mixture to a boil over medium-high heat.
4.Reduce the heat to low and simmer, covered, for 6 hours.
5.Remove the lid, then continue cooking, uncovered, for 3 hours.
6.Add salt to taste at the end if desired.
The mushrooms will be dark in color.
They can sit in the pan until ready to serve.