Burgundy Mushrooms

Ingredients

• 4  beef bouillon cubes 
• 1 teaspoon pepper black freshly ground
• 0.5 pound butter (2 sticks)
• 4  chicken bouillon cubes 
• 10 servings top for serving
• 1 teaspoon dill seed 
• 4 cloves garlic peeled
• 10 servings salt 
• 2 cups water boiling
• 4 pounds button mushrooms white
• 1 liter burgundy wine dry red (other wines will work)
• 1.5 teaspoons worcestershire sauce 

Equipment

• bowl
• pot

Directions

1. Watch how to make this recipe.
2. Thoroughly wash the mushrooms and throw them into a large stockpot.
3. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.
4. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
5. Remove the lid, and then continue cooking, uncovered, for 3 hours.
6. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color.
7. 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.