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Source: America's Favorite Food Associations

Mushrooms & Basil Wine Sauce
This is a mouth watering mushroom recipe.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 8 minutes
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2 tablespoons olive oil
12 ounces fresh white mushrooms, sliced
4 ounces fresh shittake mushrooms, sliced
1 cup sweet red bell pepper, thinly sliced
2 teaspoons garlic, minced
1/2 cup dry white wine
1 each chicken bouillon cube
1 tablespoon cornstarch
1/4 cup green onions (scallions), sliced
1/4 cup fresh basil leaves, thinly sliced
1 tablespoon oyster sauce
1 pinch ground red pepper

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. Serve over broiled chicken breast, fish or pork, or toss with hot cooked pasta or rice.

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