Marinated Mushrooms

Marinated Mushrooms


  • 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


  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.

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