Description
This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.
Ingredients
- ¼ cup peanut or vegetable oil
- ⅓ cup chopped onion
- 1 clove garlic, minced
- 1 pound mushrooms, sliced
- ¾ cup water, divided
- ¼ cup dry white wine
- 1 cube chicken bouillon
- ¼ teaspoon dried basil
- salt and pepper to taste
- 1 tablespoon cornstarch
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6