Mushrooms in White Wine Sauce Recipe

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories

115 cal

Fat

9.3 g

14%

Carbs

4.9 g

Based on a 2,000 calorie diet

Reviews (34)

Rate This Recipe

Jenneviere

Sep. 19, 2005

"I can't believe that this recipe isn't used OVER something like a pasta. It's SO rich. I made it exactly according to the recipe: but was using it as a sauce for linguine, and it was STILL too ric..." See moreh. I like the flavours, but I feel they need to be spread out a bit more than this recipe allows. I would say this recipe feeds 8, with pasta, at least. I would also use the veg oil instead of peanut oil: peanut oil adds too much extra flavouring... my $.02 "

Butterfly Flutterby

Feb. 19, 2007

"I hate mushrooms but made this for hubby as a treat with his steak. I used red wine and a beef bouillion cube and omitted the cornstarch as I had to leave this on the stove a bit longer due to the ste..." See moreaks finishing cooking than the recipe called for. Thanks for the post."

LINDA MCLEAN

Oct. 22, 2006

"Nice recipe, however, I used marsala wine with this. I was just getting ready to add the cornstarch when I opted not to. It looked wonderful the way it was and my family loved it. Thanks!..." See more"

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