Burgundy Mushrooms - cooking recipe

Ingredients
    2 lb. fresh mushrooms (I usually use 3 or 4 cartons)
    1 2/3 c. Burgundy wine
    1 c. beef broth
    1/4 c. butter or oleo
    2 tsp. Worcestershire sauce
    3/4 tsp. salt
    1/2 tsp. dill seed
    1/2 tsp. pepper
    3 or 4 cloves garlic, minced
Preparation
    In a 4-quart Dutch oven, combine all ingredients. Bring to boiling; reduce heat. Simmer, covered, for 3 hours.

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