Mushroom and Basil Wine Sauce is a simple French recipe that has everything you need in a main meal. It is warming, comforting, filling, aromatic and so tasty. Also if you swap the Chicken Cube for Vegetable stock, you have an utterly divine vegetarian dish. Talk about two birds one stone time. I usually serve with chicken, greens and a bed of fluffy rice for a gorgeous meal. You can of course just serve with the rice and greens to maintain the vegetarian option. Either way means you, your family and friends will leave the table satisfied. If you are serving this as a vegetarian meal, I have used homemade Garlic Bread. It add an additional texture and helps mop up the sauce.

Mushroom and Basil Wine Sauce

Change the stock for vegetable and you have a superb vegetarian dish.

4.83 from 45 votes

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Course: Main Dish, Sauce, Side Dish

Cuisine: French

Keyword: Alcohol, Herbs, Sauce, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 73kcal

Ingredients

2 tbsp olive oil
1 pinch ground pepper
1/4 cup scallions sliced
1 Tbs cornstarch
1 Tbs oyster sauce
12 oz white mushrooms sliced
4 oz shiitake mushrooms sliced
1 cup red bell pepper sliced
2 tsp garlic minced
1/2 cup white wine dry
1 cube Chicken Bouillon
1/4 cup basil sliced

Instructions

In a large skillet over high heat, heat oil until hot.
Add the sliced white and sliced shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes.
Add wine and bouillon cube; cook, stirring occasionally, until wine is slightly reduced and bouillon cube dissolves, about 4 minutes.
Meanwhile, in a cup combine cornstarch and 1 cup water until smooth.
Add to skillet, along with green onions, basil, oyster sauce and ground red pepper.
Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute.