For the mushroom lovers....

Below is the original recipe (notice mushrooms are never mentioned) after that there is the current version I am cooking with today.
 
 
Joe Hilton's Drunken Mushrooms - an old pile driver recipe:
 
3 lbs. butter + 3 lbs. margarine
1 jar crushed garlic
2 teaspoons salt
2 teaspoons pepper
 
check for taste/flavor (salt)
 
5 teaspoons chopped onion flakes
1/4 - 1/2 lemon juice (container of frozen concentrate)
1 3/4 cups red wine vinegar
2 cups soy sauce
1 1/2 cups teriyaki sauce
1/2 cup Worcestershire sauce
1 spoon celery salt
garlic salt
BBQ sauce one bottle
parsley
cooking wine (sherry)
crown royal
 
Note: Anything else you get he'll throw in.
 
That is the original recipe.
 
When only cooking for a few people and to be a bit healthier we use the below version.
 
3 lbs. butter
1 jar crushed garlic
fresh ground pepper to taste
2 cans of beer
let all that melt into a large pot
then 1/2 - 1 cups lemon juice concentrate (frozen is still fine)
1 3/4 cups red wine vinegar
1/2 bottle very teriyaki sauce - teriyaki to taste but this isn't very strong to start off
1/2 cup Worcestershire sauce
1/4 to 1/2 cups balsamic vinegar
1 - 2 bottles BBQ sauce
Drambuie
1 bunch fresh parsley chopped fine
1 bottle sherry (cooking wine)
2 - 4 cups Crown Royal
2- 3 cups Whiskey
 
Bring all that to a vigorous boil to mix everything - takes a while to boil
That fills my pot to about 2/3 full.
Next mushrooms go in (any kind , baby portobellos are great) I clean and prepare them all at once but only about half go in right at first.
Wait until boiling again to add the rest of the mushrooms it helps distribute them better in the water column.

If my pot is not yet to 3/4 full now I will add as much beer to adjust the level.
 
As the recipe states anything else you like can go in.
Reduce heat to a slight boil and let sit stirring occasionally the longer the better.
After an hour or two the mushrooms will start getting drunk (getting darker and sinking to the bottom)
When they start floating to the surface again they are ready or close to ready.
The very best ones never float to the surface.
All through this add whatever you need to taste and whiskey,Crown Royal and beer to keep your fluid level near 3/4 full.
 
Once cooled if you skim off the butter the remaining liquid is some of the best marinade for just about anything. Steak I'll soak it for and hour or two, chicken 1/2 hour to an hour, and on halibut I'll pour some over it just as it goes on the fire or in the oven.