Salsa de champiñón (Mushroom sauce)

[JuliaBalbilla]

Name of Recipe:  Salsa de champiñón (Mushroom sauce) – not tested

Tablespoons are European ones, ie 3 teaspoons or 15ml

Serves:  Makes 1 litre

Ingredients: 
150g prawns
100g white wine
50g extra virgin olive oil
1 tbsp butter
1 clove of garlic
2 leeks (only the white part)
250g mushrooms
200g cream
Sal, to taste
Pepper, to taste

Preparation: 
Put the shells and the heads of the prawns into the  (reserve the bodies) together with the white wine and make a broth 4 minutes / 100° / Speed 3½.
Strain through a fine sieve and reserve.
Thoroughly wash the  and lid.
Next, tip the oil, butter, garlic and the leeks into the  3 seconds / Speed 5 to chop them all.
Using the spatula, push down the ingredients inside the  5 minutes / Temp. Varoma / Speed 3½.
Afterwards, chop 15 seconds / Speed 5 and push down the ingredients inside the  .
Add the mushrooms in thick slices, the cream, salt, pepper and the reserved prawn broth 10 minutes / 100° /  / Speed  .
One minute before the end of the cooking time add the prawn bodies.
Check that the mushrooms are tender.

 Tips/Hints:  Serve this sauce with any type of fish.  If you like, you can add the juice of half a lemon.

Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.