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 mushroom's liquid has nearly evaporated, about 6 minutes.  

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 minute.

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


 

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