Robert'S Favorite Burgundy Mushrooms

• 4 lbs fresh white mushrooms, cleaned
• 1 lb unsalted butter
• 1 quart Burgundy wine
• 1 1/2 tablespoons Worcestershire sauce
• 1 teaspoon dill seed
• 1 tablespoon Accent seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 cups boiling water
• 4 beef bouillon cubes
• 4 chicken bouillon cubes

1. Combine all ingredients in a large stock pot.
2. Bring to a slow boil on medium heat, then reduce to a simmer.
3. Cook 5-6 HOURS with the pot covered (on simmer).
4. Remove lid and cook another 3-5 hours or until the liquid barely covers the mushrooms.
5. Serve hot in their liquid in a chafing dish or chill or freeze.
6. The cooking time sounds dreadfully long, but I promise it'll make your whole house smell fantastic!

white mushrooms, unsalted butter, wine, worcestershire sauce, dill, accent seasoning, ground black pepper, garlic, boiling water, chicken bouillon cubes

Taken from www.food.com/recipe/roberts-favorite-burgundy-mushrooms-258798 (may not work)