4 lbs. fresh mushrooms
1 lb. butter
1 (750 ml) bottle burgundy wine (a good bottle, but not your best)
1 1/2 tbsp. Worcestershire sauce
1 tsp. dill weed
1 tsp. pepper
1 tbsp. Accent
2 cloves garlic, crushed
4 beef bouillon cubes
4 chicken bouillon cubes

Combine all ingredients in 8-quart pot (leaving mushrooms whole). Bring to slow boil over medium heat. Reduce to simmer and cover and cook 6 hours. Uncover and cook 3-5 more hours until all liquid barely covers the mushrooms. Serve warm with pix in fondue or small chafing dish.