EDC Mushroom Sauce tips?

[cathy79]

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.

[Thermomixer]

Have to try it and see.  thanks for alerting us.

[judydawn]

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.

[cathy79]

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?

[Thermomixer]

JD is talking about the sauce on p59 of your edition CB79,  The mushroom sauce you are referring to is for the meatloaf.

[judydawn]

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.

[cathy79]

That's okay, at least I know there are two sauce recipes now.