Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: cathy79 on October 17, 2009, 04:10:38 am
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Last night I made the mushroom sauce from EDC pg 101 and steamed zuchini and sausages instead of meatloaf. But the mushroom sauce didn't turn out - it was just sauteed mushrooms with no liquid, and very, very strong. Definitely not a sauce.
Is there a trick I've missed? I cooked it for the right amount of time, 40 minutes at Varoma.
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Have to try it and see. thanks for alerting us.
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I made double of this recipe ages ago Cathy, without the porcini mushrooms, and froze it in 1/2 cup quantities. Have not long ago used up the last packet. I used swiss brown mushrooms, not button mushrooms and used CORNflour mixed in with the cream before adding it to the TMX to prevent clumping. It turned out really well with a saucy consistency. I imagine the porcini mushrooms would have intensified the flavour and IMO, it didn't need anymore flavour than mine. You could add a bit more water if it was too gluggy.
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JD, I was using the meatloaf mushroom sauce on p101 as I wanted to varoma the sausages etc. It's very different to p59 mushroom sauce, which must be the one you're talking about. Have you tried the meatloaf sauce?
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JD is talking about the sauce on p59 of your edition CB79, The mushroom sauce you are referring to is for the meatloaf.
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No, I haven't done the meatloaf recipe yet Cathy - sorry to confuse everyone about the mushroom sauce. Should have read the posting a bit slower and I may (I add may!) have worked out which one you were talking about.
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That's okay, at least I know there are two sauce recipes now.