Monsieur Cuisine Mushroom Sauce
The mushroom sauce is a simple specialty perfect for dressing tagliatelle or crostini, but also rice or tortellini. If you own a Monsieur Cuisine, you can prepare it in no time with excellent results! You will need fresh mushrooms, preferably champignon or porcini, which give the cream an intense flavor. Add an onion, a clove of garlic, a bit of butter to sauté everything, creating an irresistible aromatic base. Don’t forget the cooking cream, which will make your cream velvety and enveloping. A pinch of salt and pepper to season, and you’re done!
The Monsieur Cuisine allows you to prepare it directly in the jug, without dirtying other utensils. Once the desired consistency is reached, taste and adjust the salt and pepper to your liking.
Serve your mushroom cream hot, maybe accompanied by crispy bread croutons or a drizzle of truffle oil for an extra touch of elegance. This cream is perfect as a starter or a light main course, ideal for dressing tagliatelle perhaps homemade, but also farfalle, fusilli, or penne.
With the help of Monsieur Cuisine, preparing a delicious mushroom cream becomes easy and quick, allowing you to impress friends and family with a dish that speaks of tradition and love for cooking. Enjoy your meal!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Cooking with a kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients: Mushroom Sauce Monsieur Cuisine
- 21 oz champignon mushrooms
- 1/2 onion
- 1 clove garlic
- 3.5 tbsp butter
- 2 tbsp flour
- 100 cooking cream
- salt (to taste)
- pepper
- 1 tsp thyme (dried – optional)
Tools for Mushroom Sauce Monsieur Cuisine
- Kitchen Robot
Steps for Mushroom Sauce Monsieur Cuisine
The Monsieur Cuisine makes everything easier. After cleaning and slicing the mushrooms, place them in the jug along with the chopped onion and garlic. Add a splash of oil and a knob of butter, then start the sauté program. In a few minutes, you will have a fragrant and tasty base. At this point, add the cream and let everything cook slowly, stirring occasionally.
The secret to a perfect cream is to blend the mixture until smooth and homogeneous.
Clean the champignon mushrooms and slice them thinly. Peel the onion and the garlic. Place them in the jug. Finely chop them with the measuring cup inserted and the turbo button for 7 seconds. Using the spatula, push the chopped mixture from the sides to the bottom of the jug. Add the butter and melt without the measuring cup for 2 minutes at speed 2 at 140°F. Let it soften without the measuring cup with the browning button for 2 minutes at 250°F. Add the mushrooms and let them absorb the flavors without the measuring cup with the reverse button for 15 minutes at speed 1 at 210°F. Using the spatula, push everything from the sides to the bottom of the jug.
Add the flour and the cream and boil with the measuring cup inserted and the reverse button for 2 minutes at speed 2 at 250°F. Scent with thyme, salt, and pepper and continue cooking the sauce with the measuring cup inserted and the reverse button for 3 minutes at speed 1 at 210°F. Pour the sauce into a bowl and serve it.
Cook your favorite pasta.
In a large pot, gently toss the pasta with the champignon mushroom sauce. Let it absorb the flavors and season with pepper or chopped parsley.
Storage and Variants
Storage:
In the fridge: store the mushroom cream in an airtight container for a maximum of 2-3 days. Before serving again, heat gently or in the microwave, stirring well to restore creaminess.
In the freezer: you can freeze it, but without cream (add it only after thawing and reheating). Frozen it keeps for up to 2 months.
To thaw: leave it in the fridge overnight or heat it directly at low heat.
Notes and Variants:
If you want a richer consistency, you can add a teaspoon of grated Parmesan or a knob of butter at the end of cooking.
For a more intense flavor, use a part of dried porcini mushrooms: soak 10-15 g in warm water for 20 minutes, then add them along with the fresh mushrooms.
In vegan version: replace regular cream with plant-based cream (soy, rice, oat) and use vegetable broth without glutamate.
Also excellent as a sauce for pasta or risottos: slightly reduce the broth for a thicker and creamier consistency.
