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Burgundy Mushrooms



  • 4 pounds large 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


  1. 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.
  2. Remove cover and simmer for an additional 4 hours.


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