"ALL DAY" MUSHROOMS

Yield 8 Servings

Number Of Ingredients 11

4 pounds fresh mushrooms
1/2 - 1 pound butter
1 quart burgundy-type wine
1 1/2 Tbsp. Worcestershire sauce
1 tsp. dill seed
1 tsp. ground pepper
1 tsp. garlic powder
2 cups boiling water
4 tsp. granulated beef bouillon
4 tsp. granulated chicken bouillon
2 tsp. salt (optional)

Steps:

Clean mushrooms. Combine all ingredients in a large pan. Bring to a slow boil. Reduce to a simmer and cover. Cook for 5 - 6 hours. Remove lid and cook for another 3 - 5 hours until liquid barely covers mushrooms. Season with salt to taste if desired being careful to not over-salt. Serve in a chafing dish with food picks or as a side dish. If any mushrooms remain, refrigerate until cool. Divide in several packages and freeze in"Zip Lock Freezer Bags". Reheat when ready to use and serve.