1poundmushrooms, whole - not sliced; leave stems on (get two-8-ounce package of whole mushrooms); white or portobella
½stickbutter, unsalted
1teaspoonWorcestershire sauce
1cupred winedry - Cabernet, Merlot or Red Blend
1teaspoonBetter Than Bouillon Chicken, reduced sodium
1teaspoonBetter Than Bouillon Beef, reduced sodium
1cupwater, you may need a bit more if cooking in a slow cooker
¼teaspoondill seed
1clovegarlic
salt to taste
dried dill weed, optional; as garnish
Instructions
Wipe mushrooms with damp paper towel; set aside
1 pound mushrooms
In a large stockpot or crockpot, melt butter; add remaining ingredients
½ stick butter, 1 teaspoon Worcestershire sauce, 1 cup red wine, 1 teaspoon Better Than Bouillon Chicken, 1 teaspoon Better Than Bouillon Beef, 1 cup water, ¼ teaspoon dill seed, 1 clove garlic
Add mushrooms (whole or sliced); combine well
Cook on stovetop on low for 9 hours, covered - OR - cook in crockpot on low 9 hours; salt to taste
salt to taste
Notes
Serving size:
The size of button mushrooms varies; you want to get some that are "one-bite" size; if you can't find any on the smaller side, use medium-sized
There's usually 16-20 medium-sized button mushrooms per pound; this allows 4-5 mushrooms per person or ¼ cup if sliced
If you're serving this to more than four people, I might recommend you double the recipe or, buy big mushrooms and slice them
Cleaning the mushroomsWipe them with a damp paper towel to remove any debris; you can remove the entire step or just cut off a little of the bottom of the stem