Rating: 4.5 stars
70 Ratings
  • 5 star values: 46
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 5

My aunt (in law) always makes these for Thanksgiving dinner, and they are gone in a matter of minutes. They are so delicious!

Recipe Summary

cook:
12 hrs
total:
12 hrs 15 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Arrange mushrooms in the bottom of a slow cooker. Pour broth mixture over mushrooms; top with butter.

  • Cook on Low for 12 hours.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

124 calories; protein 5.3g; carbohydrates 6.4g; fat 8.3g; cholesterol 20.6mg; sodium 740.9mg. Full Nutrition
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