1 1/2 C butter
1 Qt red wine
2 T worcheshire
1 tsp dill
1 tsp pepper
1 tsp garlic powder
2 C boiling water
3 cubes beef bouillon
3 cubes chicken bouillon
4 pounds fresh mushrooms
salt
Combine butter, wine, worcheshire, dill, pepper, garlic, water and bouillon and bring to a boil.
Clean mushrooms and add mushrooms to liquid and reduce to a simmer. Cover and cook for 5-6 hours. Remove lid and cook 4 more hours. When done liquid should just cover the mushrooms.
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