Burgundy Mushroom Sauce

Burgundy Mushroom Sauce 

2 lbs fresh mushrooms, thinly sliced

4 large minced garlic cloves

1/4 cup finely chopped onion

1 cup butter

1/4 cup Worchestershire

1 cup Burgundy (or equivalent red wine)

1 cube beef bouillon

1 cube chicken bouillon

In a skillet or saucepan, saute mushrooms, onion, and garlic cloves in butter over low heat,  at least 1 hour. Mushrooms should be tender. Transfer mixture to a 4-quart saucepan. Add burgundy, boillon (disolved in 1/4 cup water) and Worchestershire. Simmer for 2 hours, covered. Check often, adding wine as needed. Simmer 1-2 additional hours, uncovered.