Shelly's Recipe

All-Day Mushrooms - Crockpot (Paula Deen)

Category: Mushrooms

3 lbs button mushrooms, whole
1/2 cup butter (1 stick)
2 cups Burgundy wine
1 tablespoon Worcestershire sauce
1 teaspoon garlic, minced
1 teaspoon dried dill
1/2 teaspoon pepper
2 chicken bouillon cubes
2 beef bouillon cubes


Wet a paper towel and wipe any dirt from the mushrooms. Place the mushrooms in a large stockpot.

Add the remaining ingredients to the pot. The liquid will NOT cover the mushrooms at first.

Cook, covered, over very low heat for 4 hours. Stir occasionally so that all of the mushrooms are completely coated with the cooking liquid.

Remove the cover and cook for an additional 4 hours.

The mushrooms will shrimk by half and become saturated with cooking liquid. Remove with a slotted spoon and serve in a bowl.