Bring wine, garlic, oxo, basil, salt, nutmeg and Dijon to boil in saucepan. Add mushrooms and onion, sauté until tender and most of the liquid has evaporated. Add evaporated milk and skim
milk. Mix flour with a small amount of wine to make a smooth light past. Slowly add paste to sauce mixture, stirring constantly. Add Parmesan and continue to stir until just to the
boil and the sauce has thickened. Be careful not to let it boil, it will separate.
Nice over fettuccine noodles or tortellini