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

Directions:

1. 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.

2. Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.

3. Cook on Low for 12 hours.

Bon Appetit!