Burgundy Mushrooms

Tuesday came and went but no tartlets. A trip to Las Vegas, a birthday party for my Mother, babysitting my Niece Maddy, and then my birthday all conspired to have me ditch the tartlets for Tuesdays with Dorie. It was a lovely birthday and the gifts were spectacular - chocolate fudge bars, specialty macaroons, browned butter sugar cookies and a cake from Miette. These all filled my need for sweets. The tartlets will have to wait.
Instead here is a recipe from the Pioneer Woman herself that fills the house with the best smells and goes great with steak! The recipe calls for 9 hours of cooking.....I rushed it into 3 hours.

Burgundy Mushrooms
4 pounds white button mushrooms
1/2 pound butter
1-1/2 tsp Worcestershire sauce
1 liter Burgundy wine
1 tsp freshly ground pepper
2 c. boiling water
4 chicken bouillon cutes
4 beef bouillon cubes
1 tsp dill seed
1 tsp garlic powder
2 tsp salt (optional)
Clean mushroom and throw into large stockpot.
Add all the remaing ingredients except the salt. Stir to combine
Bring the mixture to a boil over medium-high heat
Reduce the heat to low and simmer, covered for 6 hours!!!!
Remove the lid, then continue cooking, uncovered, for 3 hours
Add sake ti taste at the end if desired. The mushrooms will be dark in color (burgundy). They can sit in the pan until ready to serve. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl.
Have crusty bread nearby to soak up the deliciousness (burgundy flavored butter)

The recipe states that it serves 8 - 10 but we did 20 people. It should be noted there were no leftovers.