CROCK POT MUSHROOMS

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Ingredients

  • 4 POUNDS OF MUSHROOMS
  • 1 TSP DILL SEED
  • 1 TSP GARLIC POWDER
  • 1 TBS ACCENT
  • 1 AND 1/2 TBS WORCHESTERSHIRE SAUCE
  • 1 TSP PEPPER
  • 1 POUND BUTTER
  • 1 QUART OF WATER OR BURGUNDY WINE
  • 4 BEEF BOUILLON CUBES
  • 4 CHICKEN BOUILLON CUBES
  • 2 CUPS OF BOILING WATER

Preparation

Step 1

DISSOLVE BOUILLON CUBES IN BOILING WATER. ADD ALL INGREDIENTS TO CROCK POT AND BRING TO BOIL AND THEN PUT SETTING ON LOW AND COOK FOR AT LEAST 6 HOURS

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