Mushrooms in White Wine Sauce

Mushrooms in White Wine Sauce

LINDAAL

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

35 m servings 115 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.

Reviews

Read all reviews 44
  1. 54 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 t...

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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 t...

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 t...

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!

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, ...

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

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 o...

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

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 anothe...

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 woul...

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