Mushroom and Basil Wine Sauce

  • Yield: 8 servings


2tablespoons olive oil
12ounces white button mushrooms, sliced
4ounces shiitake mushrooms, sliced
1cup red bell pepper, thinly sliced
2teaspoons garlic, minced
1/2cup dry white wine
1 chicken bouillon cube
1tablespoon cornstarch
1/4cup green onions, sliced
1/4cup fresh basil leaves, thinly sliced
1tablespoon oyster sauce
1pinch ground red pepper


  1. In a large skillet over high heat, heat oil until hot. Add white and shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. Add wine and bouillon cube; cook, stirring occasionally, until wine is slightly reduced and bouillon cube dissolves, about 4 minutes.
  2. Meanwhile, in a cup combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, oyster sauce and ground red pepper. Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute. Serve over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice.
Recipe courtesy of the Mushroom Council’s Mushroom Channel
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