Mushroom & Basil Wine Sauce

Recipe courtesy of the Mushroom Council and mushroominfo.com

Print This Page

Yield: 8

Ingredients

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

Directions

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. Serve over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice.