Mary Margaret Mushrooms

Kenneth used 3.5 pounds of mushrooms for this recipe and only used one bottle of wine.  Next time I'm going to try making these in a crock pot.

4 lbs. fresh, cleaned mushrooms
1 pound butter
1 quart burgundy wine
1 1/2 tablespoons worcestershire sauce
1 teaspoon dill seed
1 teaspoon pepper
1 teaspoon garlic powder
2 cups boiling water
4 beef bullion cubes
4 chicken bullion cubes
2 teapoons salt - added at the end if needed

Combine all ingredients in a large pot and simmer, covered
for 5 - 6 hours. Uncover and continkue cooking until liquid
barely covers the mushrooms.

Serve in a chafing dish with toothpicks, or serve over steak.
These freeze really well.

Recipe says 12 - 16 servings.