READY IN 35 mins

Mushrooms in White Wine Sauce

Read Reviews (34)

"This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare." — LINDAAL

Directions

Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 19, 2007

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.

—Butterfly Flutterby

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Most Helpful Critical Review

Sep 19, 2005

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

—Jenneviere

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40 Ratings

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Oct 22, 2006

Nice recipe, however, I used marsala wine with this. I was just getting ready to add the cornstarch when I opted not to. It looked wonderful the way it was and my family loved it. Thanks!

—LINDA MCLEAN

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Jun 18, 2011

As written, just average. Very good, however, after tinkering with the recipe. I used olive oil and a little butter rather than peanut or vegetable oil. NO water - I wanted sauteed mushrooms, not boiled; and no cornstarch. Loved the flavor of the basil with this.

—naples34102

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Mar 05, 2007

Very good! I added just a splash of heavy cream and paired it with fettucine.

—Virginia

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Jan 21, 2007

So I didn't have an onion and used a green onion, didn't have cornstarch and used flour, don't use chicken anything so I eliminated bouillon...needless to say it was awesome. I used it on top of horseradish mashed potatoes.

—ALISHERRILL

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Oct 05, 2012

We loved this recipe. I also omitted the flour, the thickness after simmering was just perfect.

—SNOWBUNNII

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Nov 12, 2006

This was a great side dish with our London broil tonight. Sliced up a red onion instead of using diced. Used red wine instead of white since I was serving red meat and didn't want to open another bottle. Also, didn't add the cornstarch because it wasn't necessary.

—JDVMD

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Nutrition

Calories
115 kcal
6%

Carbohydrates
4.9 g
2%

Cholesterol
< 1 mg
< 1%

Fat
9.3 g
14%

Fiber
0.9 g
4%

Protein
2.6 g
5%

Sodium
262 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mushrooms in White Wine Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 115
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
** Saturated Fat 1.6g 8 %
Cholesterol < 1mg < 1 %
Sodium 262mg 10 %
Potassium 264mg 7 %
Total Carbohydrates 4.9g 2 %
Dietary Fiber 0.9g 4 %
Protein 2.6g 5 %
** Sugars 1.6g
Vitamin A < 1 %
Vitamin C 4 %
Calcium 1 %
Iron 5 %
** Thiamin 7 %
Niacin 25 %
** Vitamin B6 6 %
** Magnesium 3 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.