1 lb. butter
4 lbs. whole mushrooms
1 qt. burgundy or port wine
1 1/2 tbsp. Worcestershire sauce
1 tsp. dill
1 tsp. pepper
1 tsp. garlic powder
1 tbsp. MSG (Accent)
2 c. water
3 cubes beef bouillon
3 cubes chicken bouillon
3 cubes vegetable bouillon (or 3 packets)

In kettle combine all ingredients. Bring to a boil. Reduce heat and cover. Simmer 5 to 6 hours. Remove cover and continue cooking for 3 to 5 hours or until liquid can be reduced to barely cover mushrooms.