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