4 lbs. large mushrooms, cleaned and stems trimmed

1 1/2 cups butter

1 quart burgundy wine (any)

2 T. Worcestershire sauce

1 tsp. dill seed

1 tsp. pepper

1 tsp. garlic powder

2 cups water

3 beef bouillon cubes

3 chicken bouillon cubes

4 cloves Garlic, peeled

salt

 

Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer covered for 5-6 hours. Remove cover and simmer for an additional 3-4 hours. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.