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All-Day Mushrooms

By Paula Deen


Featured in:

Paula Deen and Friends

Difficulty: Easy

Prep time: 10 minutes

Cook time: 8 hours

Servings: 8


  • 3 pounds whole button mushrooms
  • ½ cup (1 stick) butter
  • 2 cups red burgundy wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon dried dill weed
  • ½ teaspoon black pepper
  • 2 chicken bouillon cubes
  • 2 beef bouillon cubes


With a wet paper towel, wipe any dirt from the mushroom caps and stems. Place the mushrooms in a large stockpot.

Add the remaining ingredients to the pot,. The liquid will not cover the mushrooms at first. Cook, covered, over very low heat for 4 hours, stirring occasionally so that the mushrooms are completely coated with cooking liquid.

Remove the cover and cook for an additional 4 hours. The mushrooms will shrink by half and become saturated with cooking liquid. Remove with a slotted spoon and serve in a bowl.