Alcohol-Free Burgundy Mushrooms!

I have to start this by saying, "I am such a LOVING wife!"  I don't even like mushrooms, but my husband asked me if I could make him some and I obliged.  They were not terrible, but still not my favorite! 
I do not have alcohol in my house, so these are not truly Burgundy mushrooms.  But they are very close, and if you like mushrooms, you will like this recipe!  I just made a small amount since my husband was the only one eating them.  But, the recipe is easy to multiply so it could be made in larger quantities if so desired.

Ingredients:
1 8oz. package of Baby Bella Mushrooms.  (Can be found in any grocery.  I bought mine at Aldi.)
2 Tbsp. of butter.
Worcestershire Sauce.  (Just a few good dashes!)
6 Tbsp. Grape Juice.
2.5 Tbsp.  Red Wine Vinegar.
Freshly Ground Black Pepper.  (As desired.  I covered all mushrooms in a light coat.)
1/4 C hot water.
1/2 Beef Bouillon Cube.
1/2 Chicken Bouillon Cube.
Pinch of Dill Weed.
Pinch of Garlic Pepper. (or Garlic Powder...whichever you have on hand.)
Salt to taste if needed.

Directions:
1. Thoroughly wash the mushrooms and throw them into a skillet.
2. Add all of the remaining ingredients except the salt.  Stir to combine. 
3. Bring the mixture to a boil over medium-high heat.

4. Reduce the heat to medium, cover, and simmer.
5. Continue to simmer until the juices have thickened and the mushrooms are tender.
6. Serve and enjoy! 

 

Mushrooms in the pan...

 Mushrooms in the pan with the rest of the ingredients...

 

 Mushrooms simmering in the pan...

Completed product!!

Happy Eating!!

This recipe was adapted from the Pioneer Woman's Cookbook.  And I used a whole beef and chicken bouillon cube but omitted the salt.