Thoroughly wash the mushrooms and throw them into a large dutch oven. Add the wine, hot water, butter, Worcestershire sauce, dill, beef and chicken bouillon cubes and garlic. Stir to combine. Add salt and pepper.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.
Remove the lid, and then continue cooking, uncovered, for 3 hours.
Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.
Note: These are even more scrumptious the next day!
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|Serving Size: 1 Serving (897g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0.5mg||0 %|
|Sodium 859.5mg||30 %|
|Potassium 787.6mg||21 %|
|Total Carbohydrate 199g||59 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 194.6g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1154
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