Clark’s Famous Mushrooms

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Clark’s Famous Mushrooms

Cathy Self

4 lbs. fresh mushrooms, cleaned and trimmed               1 lb. butter or ½ butter, ½ margarine

1 qt. cheap burgundy                                                                    1 ½ T. Worcestershire sauce

1 tsp. dill seed                                                                                  1 tsp. ground pepper

1 T. MSG                                                                                              4 cubes of beef bouillon

2 c. boiling water                                                                            1 tsp. garlic powder

4 cubes of chicken bouillon                                                      2 tsp. salt, if desired

Combine all ingredients in a large pot. Bring to a slow boil on medium heat. Reduce to simmer. Cook 3-5 hours until liquid barely covers mushrooms. Serve hot in a chafing dish or slow cooker. May be refrigerated or frozen.