I make a similar recipe called drunken mushrooms. They are delicious either served over beef or served as an appetizer. You will want to buy medium-sized mushrooms. They will shrink in the cooking. My recipe does not call for the water and you only cook them for about 40 min. They are delicious even as a snack as my DH will attest to.
Drunken Mushrooms
3 lb. med.-size mushrooms, 1 stick butter, 1 1/2 T. flour, 1/2 c. finely chopped onions, 4 large cloves garlic crushed or finely chopped, 2 tsp. Worcestershire sauce, 2 c. canned vegetable broth, 1/4 tsp. dill weed, 2 C. dry red wine, salt and pepper.
Wipe mushrooms with damp towel if dirty. Melt butter in large Dutch oven. Add flour and cook over medium heat 1 minute. Add mushrooms, onions, garlic, Worcestershire sauce, broth, dill weed and wine. Cook over medium-high heat 40 minutes, stirring occasionally until sauce is reduced and thickened. (Stir more frequently during last 10 minutes.) Season to taste. Cool and refrigerate overnight. Reheat before serving. I use any red wine I have including Trader Joe's Charles Shaw Cabernet Sauvignon. Always comes out delicious! I love the fact that you must make them a day ahead.
Q