Reviewed: Feb. 21, 2012

this was soo good, i didn't use the cornstarch, i just cooked the sauce at a low temperature while i was making the rest of the meal. I added a dab of butter for more flavor and used about a tablespoon of chicken broth instead of the bouillon cube (i only made 2 servings, not the 6 servings that the recipe calls for). Then i cooked spaghetti noodles and topped it with the mushrooms in white wine sauce. This was a great side dish to my tilapia marinated in white wine with parmesan cheese and garlic. yum!

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Reviewer:

DesignStudent

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Reviewed: Jan. 17, 2012

I used a good red wine with a solid pucker factor with olive oil and butter and replaced the Basil with dried Rosemary, no corn starch and let them simmer for a bit to reduce down.

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Reviewer:

topfuel

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Oct. 20, 2011

This is so good. I serve this over pasta and sometimes add cooked asparagus and/or chicken and make a complete meal.

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Reviewer:

Brooksy

Reviewed: Sep. 22, 2011

Fantastic recipe!!!!! I added chicken and put it over pasta for a solid meal...my man and I LOVED it!!!!!

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Reviewer:

bex

Reviewed: Aug. 14, 2011

Awesome flavor. The wife is a picky eater and she loved it. I left out the cornstarch and just reduced the liquid down in the pan. All in all we were very happy with the result.

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Reviewer:

cookdaddy

Reviewed: Jul. 5, 2011

Yummy base recipe for white mushroom sauce. Followed the recipe exactly and it turned out great... it was maybe a little thick so might cut back or omit the cornstarch next time. I think it would also be good with red wine and beef bouillon if you wanted to use it with red meats.

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Reviewer:

Cassondra

Cooking Level: Expert

Home Town: Mountain Lake, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

Reviewed: Jun. 17, 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.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 19, 2011

Very good and easy recipe. I made this for an impromptu dinner as a pasta sauce (over Granoro Italian pasta) with a friend and it is definitely a pleaser. Some changes I made: 1)Used Extra Virgin Olive Oil, and 2)substituted fresh with bottled crushed garlic.

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Reviewer:

Ravenlocks

Reviewed: Mar. 6, 2011

Absolutely fabulous! Don't change a thing! This goes great with a thick juicy steak.

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Reviewer:

Misstcat

Reviewed: Nov. 23, 2010

excellent recipe. just a little salty, and absolutely no need for the cornstarch. like another review, I think it would also be great to substitute beef bouillon and red wine.

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