Ingredients: 4 pounds mushrooms 1 pound butter 1 bottle burgundy wine 1 1/2 tablespoons worcestershire sauce 1 teaspoon dill see 1 teaspoon ground pepper 2 small garlic cloves -- minced 2 cups -water -- boiling 3 beef bouillon cubes 3 chicken bouillon cubes

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Combine all ingredients in lg. pan. Bring to a slow boil on med. heat; reduce to simmer. Cook 5-6 hrs. with pot covered. Remove lid and cook another 3-5 hrs. until liquid barely covers mushrooms. Allow to cool. Serve hot in a chafing dish with toothpicks.