I made this mushroom sauce recently, by adapting a recipe in my cookbook collection. It wasn’t a Thermomix recipe, but I converted it along the way. It’s delicious as a rich, tasty pasta sauce, but can also be served as a mushroom sauce on top of a piece of grilled steak. This recipe is vegetarian & also vegan if you don’t add the sour cream. To mix it up, you could also make this with chicken stock paste, instead of vegetable for a different flavour. Serve this with any type of pasta – the original recipe was Mushroom Orecchiette, but I couldn’t find Orecchiette that day at the supermarket. This sauce is also very easy to freeze in portion sizes for a quick dinner when you don’t have much time on your hands.
2 cloves garlic
20g dried forest or porchini mushrooms
40g olive oil
500g Swiss brown mushrooms, sliced
125g white wine
125g tomato sugo or tomato passata
1-2 tablespoons vegetable stock paste
60g sour cream or cream (optional)
400g dried Vegeroni spirals (or any dried pasta)
2 tbsp chopped parsley or basil
Parmesan cheese, to serve
1) Place garlic in TM bowl, chop 3 seconds/speed 7.
2) Add onion, chop 3 seconds/speed 5.
3) Add dried mushrooms & oil, cook 3 minutes/120 degrees/speed 1 (MC removed).
4) Add mushrooms, cook 5 minutes/100 degrees/reverse/speed 1.
5) Add white wine, cook 4 minutes/100 degrees/reverse/speed 1 (MC removed).
6) Add sugo/passata. Zero scales, add 1-2 tbsp veg stock paste & add enough water to reach 125g.
7) Cook 15 minutes/100 degrees/reverse/speed 1 (MC removed & place steamer basket on lid to prevent spitting).
8) Add sour cream, cook 2 minutes/100 degrees/reverse/speed 1.
9) Check seasoning, toss sauce with cooked pasta & herbs. Serve with shaved parmesan cheese.
If you have a TM31, cook at Varoma Temperature, when a recipe is for 120 degrees.
I like to use Swiss brown Mushrooms, as they have more flavour than button mushrooms. If you can’t find Swiss browns, use any combination of any mushrooms & button mushrooms are fine to use. The dried mushrooms will add a flavor kick anyway.
This is not just a pasta sauce – use this mushroom sauce to top your steak. One serve of sauce (for pasta) could be used to top 2-3 steaks.
Dried mushrooms add a flavour kick to this dish, as mushrooms alone don’t have a lot of flavour. You can buy these from some grocers & deli’s, but they can be expensive in small packets. I buy my dried mushrooms in bulk from Moorabbin Wholesale Market in Melbourne. Places like Costco also sell in bulk.