Burgandy Mushrooms

• lbs white button mushrooms↗4 lbs
• liter Burgundy wine↗1 liter
• cups boiling water2 cups
• lb butter↗1⁄2 lb
• teaspoons Worcestershire sauce↗1 1⁄2 teaspoons
• teaspoon dill weed↗1 teaspoon
• teaspoon fresh ground black pepper↗1 teaspoon
• beef bouillon cubes↗4
• chicken bouillon cubes↗4
• garlic cloves, peeled↗4 cloves
• salt↗
• crusty bread, for serving↗

Step-by-step instructions

1. 1

   Thoroughly wash the mushrooms.

2. 2

   Place them in a large stockpot.

3. 3

   Add wine, boiling water, butter, Worcestershire sauce, black pepper, beef and chicken bouillon cubes, abd garkuc,.

4. 4

   Stir to combine.

5. 5

   Bring the mixture to a boil over medium high heat,

6. 6

   Reduce the heat to low and simmer, covered, for 6 hours.

7. 7

   Remove the lid and continue cooking, uncovered, for 3 hours.

8. 8

   Add salt to taste at the end of the cooking process.

9. 9

   Te mushrooms will be very dark in color.

10. 10

    Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

11. 11

    Even more scrumptious the next day.