Burgundy Mushrooms

These mushrooms are slow-cooked in wine and butter for 9 hours.  My family couldn’t quit talking about how divinely scrumptious they were.  I’m just afraid I will be asked to make them at every gathering.  Of course, they go perfect with beef.  They could possibly be a meal in itself, served with a baked potato and salad.

• 4 pounds white button mushrooms
• 2 sticks butter (1/2 lb)
• 1 1/2 teaspoons Worcestershire sauce
• 1 liter Burgundy wine (I used Merlot) (Cabernet would be fine also)
• 1/2 teaspoon black pepper
• 2 cups boiling water
• 4 chicken bouillion cubes
• 4 beef bouillion cubes
• 1 teaspoon dill seed
• 1 teaspoon garlic powder
• 2 teaspoons salt, optional

Thoroughly wash mushrooms and put into a large stockpot.  Add all the remaining ingredients and stir to combine.  Bring to boil over medium-high heat.  Reduce heat to low and simmer, covered, for 6 hours.  Remove the lid, then continue cooking, uncovered, for 3 hours.  Serve mushrooms with liquid in bowl.  Any remaining liquid, put in a small pitcher and serve over your beef or use bread to soak up the liquid.

Serves 8 to 10

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