This is a traditional Spanish dish for tangy marinated veggies that can also be made with fish, chicken, or even sliced cooked green bananas. It goes well with chicken gizzards in my opinion.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- ¼ cup peanut or vegetable oil
- ⅓ cup chopped onion
- 1 clove garlic, minced
- 1 pound sliced mushrooms
- ¾ cup water, divided
- ¼ cup dry white wine
- 1 cube chicken bouillon
- ¼ teaspoon dried basil
- salt and pepper to taste
- 1 tablespoon cornstarch
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
- Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 198 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Added 32 Oz half and half, and doubled the ingredients. Use apple juice instead of wine. Servre over pasta.
Made this but instead of white wine, I only had Merlot on hand so changed it up a bit. I used thyme instead of basil, beef bouillon instead of chicken and only 1 tsp of cornstarch. It was good – especially on our steaks except next time, I won’t add salt. There’s enough in the bouillon cube so it was a bit too salty. I’m looking forward to making this again minus the salt.
I am not a big mushroom fan; however, this was scrumptious! I roasted a fresh turkey breast in the morning. When I got home this evening, I submerged turkey slice in the sauce and let it gently warm up. I prepared two sides while the turkey warmed up. I shared with my neighbors. They came over for seconds with their dish in hands. Too funny but ver flattering. Thanks for this recipe.
Delish as a side or over pasta/ravioli …
I made this tonight, having picky eaters, I didn’t think it would be a hit….but it was!!! So delicious
This recipe is pretty good! Much flavor 🙂
Very tasty sauce! I used butter instead of oil and added a bit of dried thyme. Since I used salted butter I did not add any salt. I actually let it simmer on the stove for about an hour and seasoned to taste.
This recipe is delicious!
I served it over chicken, it was very good, and i will definitely make this again.
Very tasty! I scaled it down for the two of us, and inverted the proportions of water/wine. Also used butter instead of oil, and reduced that amount quite a bit. Slow-cooked the onions and mushrooms then removed from the pan. Added a tiny bit more butter, sprinkled about 1.5 T flour and “toasted” this before adding the wine and broth. I always use seasonings I like, sometimes different from the recipe. I’m 66, and I know what I like. 🙂 Threw in a tiny bit of Worcester and Dijon and tinier bit of honey, added back the seasoned onions and mushrooms; melded well. Slow simmer, didn’t need the cornstarch. Made this to sauce crispy eggplant slices (1″ thick) which were warming in the oven – nice and creamy inside, crunchy outside. Salmon, salad, made a really good meal. Thanks for the recipe.
I wanted to make chicken Marsala from this site but only had white wine on hand, so i used this recipe for my sauce and kept it warm on the side while i prepared my chicken per the Marsala recipe and simmered the chicken in the ‘sauce’ for about 10 minutes. I was very good and thick and rich and actually prefer it to the sauce in the Marsala recipe. I have to start to remember to take pictures! Made this with Cesar salad and crock pot mashed potatoes from this site. The response I got from hubby was “Oh My God….babe!!!!” Definitely not a side dish, used over chicken or pasta.
Awesome! I did cut back on the cornstarch. Poured over lemon chicken and side of rice. Absolutely yummy!
Yummy
I followed the suggestions of another reviewer and left out the water and cornstarch. I also used 1/2 olive oil and 1/2 butter and it was wonderful. I wanted sauted mushrooms to go with a steak and it was the perfect side dish.
I made this for my boyfriend’s birthday steak. Very easy to make. Accomodates variances, such as I did not add white wine, but added 1/4 cup tequila and 2 T Worchestire. Great basic recipe.
This is incredibly tasty. Made a few changes. Didn’t use any water. Doubled the basil. And replaced the cornstarch with quarter teaspoon of arrow root powder. Absolutely divine!
Wow, this sauce is super delicious! I added a little bit of heavy cream, but even without heavy cream it was tasting perfect. 5 stars!!!! I’m glad I found this recipe, thanks for sharing it.
Extremely easy, tasted and looked fancy. I used chicken broth instead of water and didn’t use the chicken bullion. Also, I added a few hand-fulls of fresh spinach as this simmered, which looked nice and added a little color to the presentation. This can be even more gourmet with shallots instead of regular onions. Good over steak, chicken and even just plain egg noodles.
Not a big mushroom fan but I like them this way.
I used olive oil instead of peanut oil and used more onion than it called for. I did thicken it with cornstarch and served it over grilled pork chops. It was awesome and my husband loved it.
Tried this tonight, only changed the oil to EVOO, was great and will make again.