Wonderfully Versatile Wine Basil and Mushroom Sauce
From mystic_river1 16 years ago
- 15 minutes to make
- Serves 8
This delectable sauce may be served over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice. Courtesy of the Mushroom Council. And a versatile sauce it is!
Ingredients
- 2 tablespoons olive oil shopping list
- 12 ounces white button mushrooms, sliced shopping list
- 4 ounces shiitake mushrooms, sliced shopping list
- 1 cup red bell pepper, thinly sliced shopping list
- 2 teaspoons garlic, minced shopping list
- 1/2 cup white wine, dry shopping list
- 1 each chicken bouillon cube shopping list
- 1 tablespoon cornstarch shopping list
- 1/4 cup green onions, sliced shopping list
- 1/4 cup fresh basil leaves, thinly sliced shopping list
- 1 tablespoon oyster sauce shopping list
- 1 pinch ground red pepper shopping list
How to make it
- 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.
- 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.
The Rating
Reviewed by 10 people-
Very nice. (sorry short comment.. falling asleep!) LOL!
High 5...
=)
Deb~
pinkpasta
in Upstate loved it
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Sounds and looks delicious! Will try it on the weekend. Thanks for posting the lovely photo and recipe.
Cheers.
charrm1
in Gatineau loved it
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Yes this a big hit with me Joymarie I love those mushrooms.
High Five
trigger
in loved it
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