Creamy Mushroom Sauce
This irresistible, velvety mushroom sauce is delicious over pasta, juicy meats, and so much more!
Servings: 4
Calories: 250kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett und Messer
Zutaten
- 1 Onion
- 1 Garlic clove
- 20 g Butter
- 1 tbsp Tomato paste
- 300 g Mushrooms
- 150 g Whole milk 3.5% fat
- 200 g Heavy cream
- 1 tbsp Cornstarch heaping
- 1 Handful of fresh parsley or 1 tbsp dried parsley, chopped
- 1 tsp Vegetable broth
- ½ tsp Salt
- ½ tsp Black pepper
Zubereitung
Prep work:
- Peel and quarter the onion. Peel and halve the garlic clove.
- Gently brush the mushrooms clean, trim the stem ends, and slice them.
Instructions:
- Add the onion and garlic to the mixing bowl and chop for 4 sec / Speed 8. Scrape down the sides of the bowl with the spatula.
- Add the butter and sauté for 3 min / 120° / Speed 1.
- Next, add the tomato paste and sliced mushrooms to the mixing bowl and sauté without the measuring cup for 4 min 30 sec / 100° / Reverse / Gentle Stir Setting.
- Whisk the cornstarch into the milk until dissolved, then add it to the bowl along with the heavy cream, parsley, vegetable broth, salt, and black pepper.
- Let everything simmer for 10 min / 100° / Reverse / Speed 1 until rich and creamy.
Notes
- This mushroom sauce is amazingly versatile! It pairs beautifully with pasta, spätzle, German dumplings, rice, schnitzel, or pork medallions.
- If you prefer a thicker sauce, just stir in a little extra cornstarch.
- Love that deep, golden-brown mushroom flavor? Feel free to sauté the mushrooms in a skillet first and fold them into the sauce at the end.
- Pro-tip: Sauté diced chicken breast separately and stir it into the sauce for a cozy, complete meal!
