Burgundy Mushrooms

4 lbs. white button mushrooms
1 c. (2 sticks) butter
4 cubes low-sodium chick bouillon
4 cubes low-sodium beef bouillon
freshly ground black pepper
1 t. dill seeds
5 cloves garlic
1 liter burgundy wine (or any red wine, such as cabernet or merlot)
1-1/2 t. Worcestershire sauce
kosher salt

Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 t. pepper, dill, and garlic. Add the wine, Worcestershire sauce, and  2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let simmer 6 hours.*

After 6 hours, remove the lid and continue simmering for another 2-3 hours.

After the cooking time is up, season with salt to taste. The mushrooms will be very dark and very luscious. Ladle them into a serving dish and serve hot.

Serves 12.

*Can also be made in a slow cooker on low.

From Food Network Magazine, Dec. 2014, p. 160.