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.