This recipe is the closest thing I've found to the Outbacks. It's great!


  • 4 lbs mushrooms
  • 1 lb butter
  • 1 bottle burgundy wine
  • 1 1/2 Tbs worcestershire sauce
  • 1 tsp dill seed
  • 1 tsp ground pepper
  • 2 small garlic cloves- minced
  • 2 C water boiling
  • 3 beef bouillon cubes
  • 3 chicken bouillon cubes


Combine all ingredients in lg. pan. Bring to a slow boil on med. heat; reduce to simmer. Cook 4 hours or so with pot covered. Remove lid and cook another 3-4 hours until liquid barely covers mushrooms. Allow to cool. Serve hot in a chafing dish with toothpicks.

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Submitted 6/13/05.
Source: Jim Robinson
Submitted By: Tami Spennetta
Gourmet Mushrooms