Yield: 12 Servings
|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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