Mushrooms Burgundy - cooking recipe

Ingredients

4 lbs whole mushrooms
2 cups butter
1 quart gallo hearty Burgundy wine
2 tablespoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon black pepper
1 tablespoon minced garlic
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes

Preparation

In stockpot, melt butter and combine remaining sauce ingredients.
Add mushrooms.
Bring to a slow boil on medium heat.
Reduce heat, cover and cook 3 hours.
Remove cover and cook an additional 3 hours until liquid barely covers mushrooms.
Let cool to room temperature.
Do not stir.
Pour into container and refrigerate.
Reheat to serve.
Freezes beautifully.