11 Hour Mushrooms

1 lb  butter (no substitutes)
4 lbs fresh extra large mushrooms
1 qt burgundy wine
1-1/2 Tbs Worcestershire sauce
1 tsp dill weed
1 tsp pepper
1 tsp garlic powder
2 cups boiling water
4 beef bouillon cubes
4 chicken bouillon cubes

Combine all ingredients in a large pot. Bring to a slow boil over medium
heat. Reduce to a simmer and cook for 5-6 hours, covered. Uncover, and cook
another 3-5 hours until liquid reduces to barely cover the mushrooms. Taste
for salt. Serve hot.