- 1/4 cup peanut or vegetable oil
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1 pound mushrooms, sliced
- 3/4 cup water, divided
- 1/4 cup dry white wine
- 1 cube chicken bouillon
- 1/4 teaspoon dried basil
- salt and pepper to taste
- 1 tablespoon cornstarch
- 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.
04/05/2017
recipepes.com
Mushrooms in White Wine Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
