Mushrooms in white wine sauce

    Mushrooms in white wine sauce

    (59)
    41saves
    35min


    48 people made this

    About this recipe: This is a great side dish for mushroom lovers. I like to make this for roast dinners instead of the usual vegetable fare.

    Ingredients
    Serves: 6 

    • 4 tablespoons groundnut or vegetable oil
    • 5 tablespoons chopped onion
    • 1 clove garlic, minced
    • 450g mushrooms, sliced
    • 180ml water, divided
    • 4 tablespoons dry white wine
    • 1 chicken stock cube
    • 1/4 teaspoon dried basil
    • salt and pepper to taste
    • 1 tablespoon cornflour

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a large frying pan over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 125ml water, wine and chicken stock cube. Season with basil, salt and pepper. Bring to the boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornflour with remaining water. Stir into mushrooms, and cook until thickened, about 5 minutes.
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    Reviews & ratings
    Average global rating:
    (59)

    Reviews in English (59)

    JulieLloyd
    0

    Lovely  -  28 Aug 2013

    by
    42

    I can't believe that this recipe isn't used OVER something like a pasta. It's SO rich. I made it exactly according to the recipe: but was using it as a sauce for linguine, and it was STILL too rich. I like the flavours, but I feel they need to be spread out a bit more than this recipe allows. I would say this recipe feeds 8, with pasta, at least. I would also use the veg oil instead of peanut oil: peanut oil adds too much extra flavouring... my $.02  -  19 Sep 2005  (Review from Allrecipes US | Canada)

    by
    30

    I hate mushrooms but made this for hubby as a treat with his steak. I used red wine and a beef bouillion cube and omitted the cornstarch as I had to leave this on the stove a bit longer due to the steaks finishing cooking than the recipe called for. Thanks for the post.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

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