2 tablespoons olive oil
12 ounces fresh white mushrooms, sliced
4 ounces fresh shiitake mushrooms, sliced
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
1/2 cup dry white wine
1 chicken boullion cube
1 tablespoon cornstarch
1/4 cup sliced green onions
1/4 cup fresh basil, thinly sliced
1 tablespoon oyster sauce
salt and cayenne pepper to taste


1. 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.
2. Add wine and boullion cube; cook, stirring occasionally, until wine is slightly reduced and boullion cube dissolves, about 4 minutes.
3. Meanwhile, in a small bowl, combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, and oyster sauce. Bring to a boil, stirring constantly until slightly thickened and clear; about 1 minute. Season with salt and pepper.
Served this sauce over broiled chicken breast or roast pork. If you don't have oyster sauce, it can be omitted.
Mushrooms & Basil Wine Sa
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