- 8
Ingredients
- 4 pounds White Button Mushrooms
- 2 sticks Butter
- 1 -½ teaspoon Worcestershire Sauce
- 1 liter Burgundy Wine (other Reds Will Work)
- 1 teaspoon Freshly Ground Black Pepper
- 2 cups Boiling Water
- 4 whole Chicken Bouillon Cubes
- 4 whole Beef Bouillon Cubes
- 1 teaspoon Dill Seed
- 5 cloves Garlic, Peeled
- 2 teaspoons Salt
Preparation
Step 1
Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
Remove the lid, then continue cooking, uncovered, for three hours.
Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl. Dip crusty bread in the juice—yum!
Mushrooms keep for days in the fridge. You’ll love ‘em!
IN A CROCKPOT:
Put all the liquids, butter, spices, and buillon in a saucepot, then bring it to a boil. In the meantime, turn the Crockpot on low to preheat, and clean the mushrooms.
Once the liquids boil, take them off the heat and whisk vigorously to incorporate everything together. Place the mushrooms in the Crock, then pour the liquid over the top.
Cook on low for 6 hours, then prop the lid open with 2 chopsticks and allow them to cook the remaining 3 hours (on low).