Champignons in Burgundy wine

Ingredients:

• 1.8 kg small champignons
• 1 liter of Burgundy wine (or other dry red wine)
• 2 cups of boiling water
• 220 g butter
• 1.5 tsp Worcestershire sauce
• 1 teaspoon of dill seeds
• 1 teaspoon ground black pepper
• 4 beef bouillon cubes
• 4 chicken bouillon cubes
• 4 cloves garlic, peeled
• Bread with crust for serving

Preparation:

1. Wash the mushrooms thoroughly and place them in a large saucepan. Add the wine, boiling water, butter, Worcestershire sauce, dill seeds, black pepper, all the bouillon cubes, and garlic. Stir.
2. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 6 hours.
3. Remove the lid and continue cooking for another 3 hours.
4. Finally, add salt to taste. The mushrooms will be very dark in color. Serve them straight from the pan or transfer them with the liquid to a serving bowl. Serve crusty bread with the mushrooms for dipping in the delicious juices.