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Slow-Cooked Mushrooms

Prep time 10 mins
Total time 4 hrs, 20 mins
Yield Makes 12 servings
We streamlined Ree's recipe to save time—she cooks hers almost 12 hours. Leftovers can be refrigerated up to three days.


  • 4 pounds fresh mushrooms
  • 1/2 cup butter
  • 1 (750-milliliter) bottle dry red wine
  • 1 tablespoon Worcestershire sauce
  • 2 chicken bouillon cubes
  • 2 beef bouillon cubes
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dill seeds
  • 1 teaspoon garlic powder

How to Make It

  1. Bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, maintaining a slow boil. Cook, stirring occasionally, 4 hours or until liquid is reduced to about 1 cup.