Thursday, July 10, 2014

Slow Cooker Yummy Marinated Mushrooms

4 pounds fresh mushrooms
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon Worcestershire sauce
1/2 cup butter
1 teaspoon dill weed
1 teaspoon garlic powder
2 cups boiling water 
1 cup dry red wine


1. Dissolve Chicken and Beef bouillon cubs in boiling water until dissolved.
2. Once dissolved add red wine, dill week, Worcestershire sauce, and garlic powder and stir to combine.
3.Arrange mushrooms on the bottom of your slow cooker, pour mixture over top. Top with your butter.
4. Cook on low for 12 hours.

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