CROCK POT MUSHROOMS

By á-6145

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