Robert'S Favorite Burgundy Mushrooms - cooking recipe

Ingredients

4 lbs fresh white mushrooms, cleaned
1 lb unsalted butter
1 quart Burgundy wine
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dill seed
1 tablespoon Accent seasoning
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes

Preparation

Combine all ingredients in a large stock pot.
Bring to a slow boil on medium heat, then reduce to a simmer.
Cook 5-6 HOURS with the pot covered (on simmer).
Remove lid and cook another 3-5 hours or until the liquid barely covers the mushrooms.
Serve hot in their liquid in a chafing dish or chill or freeze.
The cooking time sounds dreadfully long, but I promise it'll make your whole house smell fantastic!