Mushrooms Supreme

• 4 lb. fresh mushrooms (whole and cleaned)
• 1 lb. butter
• 1 qt. Burgundy or Port cooking wine
• 1 1/2 Tbsp. Lea & Perrins Worcestershire sauce
• 1 tsp. dill weed
• 2 c. boiling water, dissolved in 3 beef bouillon cubes, 3 vegetable bouillon cubes and 3 chicken bouillon cubes
• 1 tsp. fresh ground pepper
• 1 Tbsp. m.s.g. (Accent)
• 1 tsp. garlic powder

1. Combine all ingredients in a large saucepan (except salt). Bring to a slow boil on medium heat.
2. Reduce heat to simmer.
3. Cook 5 or 6 hours with pot covered; remove top and cook another 3 to 5 hours until the liquid reduces to where it barely covers the mushrooms.
4. Now taste to determine if salt is needed.
5. Allow to cool and then store in refrigerator until ready to use.
6. They can be frozen, if desired.
7. Should be served hot as a side dish or in a chafing dish as hors d'oeuvres.

fresh mushrooms, butter, cooking wine, worcestershire sauce, dill weed, boiling water, fresh ground pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433802 (may not work)