Mushrooms stewed in white wine
These mushrooms can be served over pasta or rice or as a complement to meat dishes. You can try to cook portobello mushrooms using the same recipe.
Ingredients
Servings: 6
• 4 tbsp of vegetable oil
• 5 tbsp of finely chopped onion
• 1 crushed clove garlic
• 500 g of sliced champignons
• 200 ml of water
• 4 tbsp of dry white wine
• 1 cube of chicken bouillon
• 1/4 tsp of dried basil
• salt and pepper to taste
• 1 tbsp of starch
Servings: 6
• 4 tbsp of vegetable oil
• 5 tbsp of finely chopped onion
• 1 crushed clove garlic
• 500 g of sliced champignons
• 200 ml of water
• 4 tbsp of dry white wine
• 1 cube of chicken bouillon
• 1/4 tsp of dried basil
• salt and pepper to taste
• 1 tbsp of starch
Cooking Method
Preparation: 15min> Cooking: 20min> Total time: 35min
Heat the vegetable oil in a large pan over medium heat. Add the onions and garlic and simmer until tender for about 5 minutes. Add the mushrooms, 125 ml of water, wine and chicken bouillon cube. You should flavor with basil, salt and pepper. Bring to a boil, turn down the heat and simmer uncovered for 10 minutes, stirring occasionally. Mix starch with the water that remains. Add the mushrooms and cook until the liquid thickens for about 5 minutes.
Preparation: 15min> Cooking: 20min> Total time: 35min
Heat the vegetable oil in a large pan over medium heat. Add the onions and garlic and simmer until tender for about 5 minutes. Add the mushrooms, 125 ml of water, wine and chicken bouillon cube. You should flavor with basil, salt and pepper. Bring to a boil, turn down the heat and simmer uncovered for 10 minutes, stirring occasionally. Mix starch with the water that remains. Add the mushrooms and cook until the liquid thickens for about 5 minutes.