“My aunt (in law) always makes these for Thanksgiving dinner, and they are gone in a matter of minutes. They are so delicious!” - by Melinda
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.
- Cook on Low for 12 hours.
Nutrition
Amount Per Serving (12 total)
- Calories
- 124 cal
- 6%
- Fat
- 8.3 g
- 13%
- Carbs
- 6.4 g
- 2%
Based on a 2,000 calorie diet
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