A juicy piece of steak is screaming for a sauce, the succulent chicken breast is calling for a rich delicious creamy sauce! Then this thermomix mushroom sauce LCHF is the perfect addition. I may or may not have snuck a serving over some vegetables the other night and I have to say vegetables never tasted so good! (and yes I do eat vegetables occasionally - just to balance out the chocolate :) )
If you're unsure about the white wine, pick the lowest sugar content bottle or if you're not a fan then leave it out. There will be a slight difference but not enough for you to abandon the recipe. If you don't follow the LCHF lifestyle, then this is still a delicious sauce and well worth the try. It will be beautiful when accompanied with your choice of baked or grilled proteins or over a serve of vegetables, because we all know that some nights we need something over the vegetables to help them down! :)
Ingredients
- 3 garlic cloves, peeled
- 20g olive oil
- 375g mushrooms, sliced
- 15g TM vegetable stock concentrate
- 20g mustard, wholegrain
- 20g white wine
- 1 teaspoon thyme, dried
- 200g cream
- 20g butter, cubed
- small handful fresh chopped parsley
Instructions
- Place garlic and oil into TM bowl and chop 3 sec / speed 8.
- Scrape down and sauté 4 mins / Varoma / speed 1 / MC off.
- Add mushrooms and stock and cook 3 mins / 100°C /
speed 1 / Reverse / MC off. - Add mustard, wine, thyme and cream and cook 5 mins / 100°C /
speed 1 / Reverse / MC off. - Add butter and parsley and mix 10 sec / speed 1 / Reverse / MC off.
Notes
If not LCHF, to thicken sauce - add 15g cornflour in the last step and cook 2 mins /100°C / speed 1 / Reverse.
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