Mushrooms in White Wine Sauce


1/4 cup peanut or vegetable oil
1/3 cup chopped onion
1 clove garlic, minced
1 pound mushrooms, sliced
3/4 cup water, divided
1/4 cup dry white wine
1 cube chicken bouillon
1/4 teaspoon dried basil
salt and pepper to taste
1 tablespoon cornstarch


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.