Sow There!

Well, here's the information I'm sure you've all been waiting for. I tracked down Syb, who is a totally hip gal I've known for years. She even has a cool British accent.

Syb was the one who had the recipe for the yummy mushrooms that Barbara and another member of the League of Women voters cooked up for the recent League wine tasting.

Here's the dish:

4lbs mushrooms
1lb butter
1 bottle Burgundy wine
1 1/2 Tbsp Worcestershire Sauce
1 tsp dill seed
1 tsp ground pepper
2 small cloves garlic, minced
2 cups of boiling water
3 beef bouillon cubes
3 chicken bouillon cubes

Combine all ingredients in large pan. Bring to aslow boil on medium heat; reduce to simmer.
Cook 5 hours with pot covered. Remove lid and cook until liquid barely covers mushrooms. Allow to cool.( Serve hot in a chaffing dish with toothpicks).
NOTE Mushrooms remain firm, but will turn very dark.