Burgandy Mushrooms - cooking recipe

Ingredients

4 lbs white button mushrooms
1 liter Burgundy wine
2 cups boiling water
1/2 lb butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill weed
1 teaspoon fresh ground black pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 garlic cloves, peeled
salt
crusty bread, for serving

Preparation

Thoroughly wash the mushrooms.
Place them in a large stockpot.
Add wine, boiling water, butter, Worcestershire sauce, black pepper, beef and chicken bouillon cubes, abd garkuc,.
Stir to combine.
Bring the mixture to a boil over medium high heat,
Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid and continue cooking, uncovered, for 3 hours.
Add salt to taste at the end of the cooking process.
Te mushrooms will be very dark in color.
Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
Even more scrumptious the next day.