| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Make ahead |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Mushrooms |
| 1 |
lb |
Butter |
| 1 |
|
Bottle burgundy wine |
| 1 1/2 |
tb |
Worcestershire sauce |
| 1 |
ts |
Dill see |
| 1 |
ts |
Ground pepper |
| 2 |
sm |
Garlic cloves — minced Water — boiling |
| 3 |
|
Beef bouillon cubes |
| 3 |
|
Chicken bouillon cubes |
INSTRUCTIONS
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.
Author - Junior League of Norfolk-Virginia Beach, VA Typed by Sue Woodward
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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