4 lb. mushrooms
1 lb. butter
1 bottle burgundy wine
1 1/2 tbsp. Worcestershire sauce
1 tsp. dill seed
1 tsp. ground pepper
2 sm. cloves garlic, minced
2 c. boiling water
3 beef bouillon cubes
3 chicken bouillon cubes

Combine all ingredients in pan. Bring to a slow boil on medium heat. Reduce to simmer. Cook 5-6 hours covered. Remove lid and cook 3-5 hours until liquid barely covers mushrooms. Allow to cool. Serve hot. Great with beef! Serves 12-15.