Mushrooms in White Wine Sauce
Write a review
  1. 1/4 cup peanut or vegetable oil
  2. 1/3 cup chopped onion
  3. 1 clove garlic, minced
  4. 1 pound mushrooms, sliced
  5. 3/4 cup water, divided
  6. 1/4 cup dry white wine
  7. 1 cube chicken bouillon
  8. 1/4 teaspoon dried basil
  9. salt and pepper to taste
  10. 1 tablespoon cornstarch
  1. Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
  1. We especially like a Chardonnay or a Sauvignon Blanc with this!
Wines By Design