Filled with delicious flavours, this side dish will be enjoyed by all at your dinner table.


  • 4 pounds white button mushrooms

  • ½ pound (2 sticks) butter

  • 1½ teaspoons Worcestershire sauce

  • 1 litre Burgundy wine (other dry red wines will work)

  • 1 teaspoon freshly ground black pepper

  • 2 cups boiling water

  • 4 chicken bouillon cubes

  • 4 beef bouillon cubes

  • 1 teaspoon dill seed

  • 4 cloves garlic, peeled

  • 2 teaspoons salt


  • 1.

    Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.

  • 2.

    Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.

  • 3.

    Remove the lid, then continue cooking, uncovered, for three hours.

  • 4.

    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. Hint: These are even more scrumptious the next day!

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 575kj
  • Fat Total 47g
  • Saturated Fat 29g
  • Protein 8g
  • Carbohydrate 13g
  • Sugar 4g
  • Sodium 1103mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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