Recipe courtesy of the Mushroom Council and mushroominfo.com
2 tablespoons olive oil
12 ounces white button mushrooms, sliced
4 ounces shiitake mushrooms, sliced
1 cup red bell pepper, thinly sliced
2 teaspoons garlic, minced
1/2 cup white wine, dry
1 each chicken bouillon cube
1 tablespoon cornstarch
1/4 cup green onions, 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 bouillon cube; cook, stirring occasionally, until wine is slightly reduced and bouillon 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.