Recipes

I use whatever red wine I happen to have in the fridge or house. I also do these in a crock pot.

BURGUNDY MUSHROOMS

4 lbs. large mushrooms, cleaned and stems trimmed

1 1/2 cups butter

1 quart burgundy wine (any)

2 TBS. Worcestershire sauce

1 tsp. dill seed

1 tsp. pepper

1 tsp. garlic powder

2 cups water

3 beef boullion cubes

3 chicken boullion cubes

salt

Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer.

Simmer COVERED 5-6 hours.

Remove cover and simmer for an additional 4 hours.

Marlene