- 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.