Mushrooms in White Wine Sauce Recipe -
Mushrooms in White Wine Sauce Recipe
  • READY IN 35 mins

Mushrooms in White Wine Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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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.

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

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!

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.

Mar 05, 2007

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

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.

Oct 05, 2012

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

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.


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  • 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
  • 198 mg
  • 8%

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

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