Mushroom and Basil Wine Sauce

By MaryGladys

Ingredients

• 2 Tbs Olive Oil
• 12 oz Fresh White Mushrooms, sliced
• 4 oz Fresh Shiitake Mushrooms, sliced
• 1 cup Sweet Red Bell Pepper, thinly sliced
• 2 tsp Garlic, minced
• 1/2 cup White Wine, dry
• 1 Chicken Bouillon cube
• 1 Tbs Cornstarch
• 1/4 cup Green Onions, sliced (scallions)
• 1/4 cup Fresh Basil Leaves, thinly sliced
• 1 Tbs Oyster Sauce
• 1 pinch Ground Red Pepper

Preparation

Step 1

In a large skillet over high heat, heat oil until hot. Add white and shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. Add wine and boullion cube; cook, stirring occasionally, until wine is slightly reduced and boullion cube dissolves, about 4 minutes.

Meanwhile, in a cup combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, oyster sauce and ground red pepper.

Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute.