Steakhouse style mushrooms
Serves 4-5
In a large stock pot, stir to combine:
4 cups beef broth
2 cups chicken broth
1.5 sticks butter
1 Tbsp. BTB beef boullion
1 tsp. BTB chicken boullion
2 tsp. Worcestershire sauce
1 tsp. Marmite
1 tsp. tomato paste
1 tsp. freshly ground black pepper
Add:
4 pounds white button mushrooms, thoroughly washed
Bring to a boil, then reduce to a simmer. Simmer covered for 6 hours. Add water as needed if too much liquid evaporates.
Remove the lid and continue cooking, uncovered, for a further 3 hours.
Add salt to taste at the end of the cooking process.
