Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Mushrooms |
| 1 pounds | Butter |
| 1 \N | Bottle burgundy wine |
| 1½ tablespoon | Worcestershire sauce |
| 1 teaspoon | Dill see |
| 1 teaspoon | Ground pepper |
| 2 smalls | Garlic cloves -- minced Water -- boiling |
| 3 \N | Beef bouillon cubes |
| 3 \N | Chicken bouillon cubes |
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.
Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward
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