BURGANDY MUSHROOMS

By RayJr

Serve hot/warm. Easily reheated and should serve 12-16.

Ingredients

• 1 1/2 cups of unsalted butter
• 1 quart of burgundy wine
• 2 Tbs 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 lbs fresh white button mushrooms

Details

Preparation time 30mins

Preparation

Step 1

In a large Dutch oven, combine butter, wine, Worcestershire sauce, dill, pepper, garlic, water and both bouillon cubes. Bring to a boil. Clean mushrooms with a damp towel and trim the stems. Add mushrooms to liquid and reduce heat to a simmer, cover and simmer for 5 hours, stir occasionally. Remove lid and simmer for 4 more hours. When ready, the liquid should just cover the mushrooms. Adjust salt and pepper to your taste.