Burgandy Mushrooms

My Mom got this recipe from a friend, who got it from The Pioneer Woman, and let me tell you, they could be a meal in itself. Just dreaming of doing it with Portabello mushrooms, and then after they have cooked, grill them up a bit, add some marinara sauce and top with a slice of Provolone cheese...or, maybe a pesto (made with walnuts, not pine nuts)...the possibilities are endless. Next time, I hope my Mom makes a steak to go with them.

Ingredients:
4 pound white button mushrooms
2 sticks butter
1/2 teaspoon Worcestershire sauce
1 liter burgundy wine
1 teaspoon black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon dill seed
5 cloves garlic, peeled
2 teaspoons salt

Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 6 hours.

Remove the lid, then continue cooking uncovered, for three hours.

Add salt to taste at the end if desired. the mushrooms will be very dark in color. Simmer until needed. Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice - - yum!

Mushrooms keep for days in the fridge. You'll love them.