Another recipe from the German Thermomix recipe site. It’s nothing spectacular, just something you can get on the table quickly during the week. I veganised the recipe by using olive oil (but on hindsight I prefer butter) and soya cream. Oh, and I added a LOT more pepper to my plate and used more than the therapeutic doses of herbs that were given in the original recipe (only 2 tsp in total, definitely not enough).
1 onion, peeled and quartered
1 garlic clove
30 g butter (or a splodge of olive oil)
500 g mushrooms, cleaned and sliced
200 g cream (I used soya cream)
1 tbsp flour mixed with a little water (I used potato starch)
1/2 tsp salt
2-3 pinches of pepper
1 tsp thyme, dried (or fresh)
1 tsp parsley, fresh
1. Drop the quartered onion and garlic clove onto the running blade 3s/sp 5. Push everything down with the spatula.
2. Add the oil or butter. Cook speed 1/varoma/3m.
3. Add the remaining ingredients, cook OPEN 100C/7m/REVERSE/stir.
That’s it. Feel free to jazz it up to your taste. I added a tablespoon of wild mushroom stock paste from the health shop to lift it a little.
Now we’re talking! Put pasta in a post’s title and I’m reaching for the “Like” button before I’ve read another word. The thing is, this recipe is really deserving of a “Like”, especially from a mushroom lover like myself. I bet you could really change it up by using different mushrooms. Yum!
My kids loved this recipe because the mushrooms pieces retain their shape and don’t go soggy. You could definitely use different, more intensely flavoured mushrooms for this.