Mushrooms in White Wine Sauce

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.