4 pounds whole fresh mushrooms
1 cup dry red wine
2 cups hot water
1 pound butter or margarine
1 teaspoon dill weed
1 teaspoon Worcestershire sauce
1 teaspoon garlic power
4 chicken bouillon cubes
4 beef bouillon cubes

Add all ingredients to a large pot on the stove, or slow cooker and stir. On the stovetop, bring to a boil, then cover and simmer for 4 hours, stirring occasionally. Remove the lid and simmer another 2 hours. In a slow cooker, cook over low heat for 10-12 hours. Delicious!