posted by Ann 08-07-98 6:27 PM
Burgundy Mushrooms
4 lb. large mushrooms, cleaned and stems trimmed
1-1/2 cups butter (or less, if desired)
1 quart burgundy wine
2 Tbl. Worcestershire sauce
1 tsp. dill seed
1 tsp. pepper
1 tsp. garlic powder
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
salt
Put all ingredients in large stock pot. Bring to boil. Reduce heat to simmer. Simmer 5-6 hours covered, then remove lid and simmer 4 more hours.
Use very large mushrooms, they shrink a lot after all that cooking.