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PREP 15 mins COOK 12 hrs



  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.
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