Mushroom and Basil Wine Sauce

  • Yield: 8 servings

Ingredients

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

Instructions

  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
Follow

Get every new post delivered to your Inbox.

Join 305 other followers