Mushrooms in White Wine Sauce

Mushrooms in White Wine Sauce
  • 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


  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.

04/05/2017
Mushrooms in White Wine Sauce, recipe PT15M PT1H 5 455 calories

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