Burgundy Mushrooms

• 4 pounds white button mushrooms
• 1 cup (2 sticks) butter
• 4 cubes low-sodium chicken bouillon
• 4 cubes low-sodium beef bouillon
• Freshly ground black pepper
• 1 teaspoon dill seeds
• 5 cloves garlic
• 1 liter burgundy wine (or any red wine, such as cabernet or merlot)
• 1 1/2 teaspoons Worcestershire sauce
• Kosher salt

1. Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic.
2. Add the wine, Worcestershire sauce and 2 cups boiling water.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours.
4. (Yes, I said 6 hours!)
5. After 6 hours, remove the lid and continue simmering for another 2 to 3 hours.
6. (Yes, I said 3 hours!)
7. After the 8-to-9-hour cooking time, season with salt to taste.
8. The mushrooms will be very dark in color and exceedingly luscious.
9. Ladle them into a serving dish and get ready for the best mushroom experience of your life.
10. Photograph by Con Poulos

white button mushrooms, butter, chicken bouillon, beef bouillon, freshly ground black pepper, dill seeds, garlic, burgundy wine, worcestershire sauce, kosher salt

Taken from www.foodnetwork.com/recipes/ree-drummond/burgundy-mushrooms.html (may not work)