Mushrooms in White Wine Sauce

Ingredients

• 1 cube chicken bouillon 
• 1 tablespoon cornstarch 
• 0.3 teaspoon basil dried
• 0.3 cup cooking wine dry white
• 1 clove garlic minced
• 1 pound mushrooms sliced
• 0.3 cup onion chopped
• 6 servings salt and pepper to taste
• 0.3 cup vegetable oil 
• 0.8 cup water divided

Equipment

• frying pan

Directions

1. 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.
2. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.