Gourmet Mushrooms

4 pounds mushrooms
1 bottle dry red wine
1 pound butter
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
1 1/2 tablespoons Worcestershire sauce
2 small garlic cloves minced
1 teaspoon dill seed
1 teaspoon ground pepper

Combine all ingredients in large pan. Bring to a slow boil on medium heat; reduce to simmer.

Cook 5-6 hours with pot covered.

Remove lid and cook another 3-5 hours until liquid barely covers mushrooms. Allow to cool.

Serve hot in a chafing dish with toothpicks.

Source: Junior League of Norfolk-Virginia Beach, VA