• PREP 15 mins COOK 12 hrs

    Ingredients

    • 4 cubes chicken bouillon
    • 4 cubes beef bouillon
    • 2 cups boiling water
    • 1 cup dry red wine
    • 1 teaspoon dill weed
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon garlic powder
    • 4 pounds fresh mushrooms
    • 1/2 cup butter or more as needed

    Directions

    1. Dissolve chicken and beef bouillon cubes in boiling water in a bowl; stir well. Add red win, dill, Worcestershire sauce, and garlic powder; stir to combine.
    2. Arrange mushrooms in the bottom of a slow cooker. Pour broth mixtures over mushrooms; top with butter.
    3. Cook on Low for 12 hours.