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Quick Mushroom Cream Sauce
A cream sauce made with finely chopped button mushrooms and shallot, lightly thickened and enriched with an egg yolk at the end. The TurboMAX chops the mushrooms, and the MicroCook Pitcher cooks and drains them before the cream goes in, all in about 5 minutes.
- Total time
- 22 min
- Prep
- 15 min
- Cook
- 5 min
- Rest
- 2 min
Ingredients
Method
Wash and drain the mushrooms, then chop them finely with the lemon juice in the Tupperware TurboMAX.
Put the mushrooms in the MicroCook Pitcher 500 ml, cover with the 200 ml pitcher turned upside down and cook for about 2 minutes 30 seconds at 600 W. Leave for 2 minutes, then drain in a fine sieve.
Return the mushrooms to the 500 ml pitcher. Add the peeled shallot sliced with the SpeedyMando, the cornflour shaken with the water in a small shaker, the cream and salt and pepper.
Whisk, cover with the inverted 200 ml pitcher and cook for 2 minutes at 600 W.
Stir in the egg yolk and serve at once.
