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Mushroom Casserole

1 lb mushrooms, medium size
1 tbsp marjoram, chopped (optional)
1 tsp chives, minced
1 tsp salt
1/8 tsp pepper
1/2 cup butter or margarine, melted
1/2 cup chicken bouillon
1/4 cup dry white wine

Wash mushrooms. Place them in slow cooker. Mix melted butter with marjoram, chives, salt, and pepper. Place mixture in pot. Add bouillon and wine. Stir all to mix well. Cover pot. Cook on low 2 1/2 to 3 hours, or on high 1 hour. Makes 4-6 servings.

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