4 lbs. fresh mushrooms, cleaned
1 lb. butter
1 qt. burgundy
1 1/2 tbsp. Worcestershire sauce
1 tsp. dill seed
1 tsp. ground pepper
1 tbsp. monosodium glutamate
1 tsp. garlic powder
2 c. boiling water
4 beef bouillon cubes
4 chicken bouillon cubes
1 tsp. salt (if needed)

Combine all ingredients, except salt, in large pan. Bring to slow boil on medium heat; reduce to simmer. Cook 5 to 6 hours with pot covered. Remove lid. Cook another 3 to 5 hours until liquid barely covers mushrooms. Season to taste with salt. Allow to cool.

Serve hot in chafing dish with picks. May be refrigerated; freezes beautifully. I have even cooked this recipe in the crock pot after the mushrooms shrink.