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Marinated Mushrooms
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Source: Jean Porrett
| 1 lb | butter |
| 1 tsp | black pepper |
| 4 lb | fresh button mushrooms |
| 1 tsp | garlic powder |
| 1 quart | burgundy wine |
| 2 cups | water |
| 1 ½ tsp | Worcestershire sauce |
| 3 | beef bouillon cubes |
| 1 tsp | dill weed |
| 3 | chicken bouillon cubes |
Directions:
Add all ingredients to large stock pot and bring to a boil.
Reduce and simmer for about 9 hours.
Can be made ahead of time. Freezes well.
Good served warm as an appetizer or an accompaniment to Prime Rib or Steak.
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