Ree Drummond's (The Pioneer Woman) Burgundy Mushrooms (GF)

I am making this TASTY treat for Patti and Steve! Editor's note: I will make these in the crockpot.
(serves 8)

4 lbs. white button mushrooms
2 sticks butter
1&1/2 t. Worcestershire Sauce
1 qt. Burgundy wine (I prob. will use a Merlot*)
1 t. freshly ground black pepper
2 cups boiling water
4 whole chicken bouillon cubes (low sodium*)
4 whole beef bouillon cubes (low sodium*)
1 t. dill seed
5 cloves garlic, peeled
2 t. kosher* salt

Thoroughly clean mushrooms with a damp paper towel*, and throw them into a large stockpot. Add all the remaining ingredients except salt. Stir to combine. Bring the mixture to a boil over med.-high heat. Reduce heat to low and simmer, covered, for 6 hours. Remove the lid, then continue cooking, uncovered, for three hours. Add salt to taste at the end, if desired. The mushrooms will be very dark in color. Simmer until needed. Serve straight from the pot or in a serving bowl. Dip crusty bread in the juice. Yum. Mushrooms will keep for days in the fridge. You'll love em!

"God supplies all our needs - one day at a time".

Love,

MM