| Gourmet Mushrooms
4 pounds of mushrooms
1 pound of butter
1 Bottle of burgundy wine
1 1/2 tablespoons of Worcestershire sauce
1 teaspoon of Dill seed
1 teaspoon of ground pepper
2 small Garlic cloves, minced
2 cups of water, boiling
3 Beef bouillon cubes
3 Chicken bouillon cubes |
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Combine all ingredients in lg. pan. Bring to a slow boil on med. heat; reduce to simmer. Cook 5-6 hrs. with pot covered. Remove lid and cook another 3-5 hrs. until liquid barely covers mushrooms. Allow to cool. Serve hot in a chafing dish with toothpicks. Serving Size: 12 Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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