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

Combine all ingredients except salt in a large pan. (You may not need the salt, the taste will tell). Bring to a 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. Allow to cool. Serve hot in chafing dish. (Serves 12 to 14.) May be refrigerated or frozen.

NOTE: You can substitute all night crock pot cooking covered on low until noon the next day. Then on High uncovered until the mushrooms look and taste the way you want.