Lunch: Marinated Mushrooms
Recipe by Melinda My aunt (in law) always makes these for Thanksgiving dinner, and they are gone in a matter of minutes. They are so delicious!
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
Instructions
Dissolve chicken and beef bouillon cubes in boiling water in a bowl; stir well. Add red wine, dill, Worcestershire sauce, and garlic powder; stir to combine.
Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.
Cook on Low for 12 hours.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
