Mushroom and Basil Wine Sauce

Terrytx  posted 05-13-98 
 
  Mushroom and Basil Wine Sauce 
  Recipe By : Houston Chronicle 
 
   2 tbl olive oil 
  12 oz fresh white mushroom -- sliced 
  4 oz fresh shiitake mushrooms -- sliced 
  1 cup red bell pepper -- thinly sliced 
  2 tsp garlic -- minced 
  1/2 cup dry white wine 
  1 cube chicken bouillon 
  1 tbl cornstarch 
  1 cup water 
  1/4 cup green onions -- sliced 
  1/4 cup fresh basil leaves -- thinly sliced 
  1 tbl oyster sauce 
  pinch cayenne 

  
Heat oil until hot in a large skillet over high heat. Add mushrooms, 
bell pepper and garlic; cook, stirring occasionally, until mushrooms liquid 
has nearly evaporated, about 6 min. Add wine and bouillon cube; cook, 
stirring occasionally, until wine is slightly reduced and bouillion cube
dissolves, about 4 min. 

Meanwhile, combine cornstarch and water in a cup and blend until smooth. 
Add to skillet with green onion, basil, oyster sauce and cayenne. Bring to
a boil; stirring constantly, until lightly thickened and clear, about 1 min
Serve over broiled chicken breast, fish or pork or toss with hot cooked
rice. 

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