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  • 6servings
  • 20minutes
  • 115calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B9, H, C, E, P
MineralsCopper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup peanut or vegetable oil

  2. 1/3 cup chopped onion

  3. 1 clove garlic, minced

  4. 1 pound mushrooms, sliced

  5. 3/4 cup water, divided

  6. 1/4 cup dry white wine

  7. 1 cube chicken bouillon

  8. 1/4 teaspoon dried basil

  9. salt and pepper to taste

  10. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. 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.

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