Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: maddy on October 06, 2013, 01:38:34 pm
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(http://i618.photobucket.com/albums/tt266/nachothecat/b384d418fa95163d925238311e192662.jpg)
Enjoyed it.
it was a really thick consistency, which we do prefer....so if you like a runnier gravy, add less cornflour or more water.
I didn't have dried porcini, so I added only 15g of dried shiitake (recipe states 30g dried porcini) - just incase flavour was too strong.
next time I will definitely add the full amount of porcini, and consider whether to add 1 garlic clove the next time.
Linked - JD
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I enjoyed the one from the old, original EDC too maddy - used to make a batch and freeze it in small ziplock bags with 2 serves. The quantities are the same but the slightly different method is an improvement here I think.
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I used this as a base but changed a few things the other night. DH likes pepper so added that to it and made enough to use the leftovers as a base for steak and veggie pies. The steak looks great Maddy.
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I've ordered the new EDC and it will be arriving in the next few days. Your photo has made me want to try this recipe Maddy, looks really good. :D
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I also made this a few weeks ago very yummy indeed ;D
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MMMMMMM
Must try, DH loves his mushrooms. :D
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I love mushroom sauce so will give this a go. I think I may have some porcini lurking in the back of the pantry.
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I had never thought to bother making this until I read this. I made the one from the old EDC. we enjoyed it.
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All those who came to the Adelaide forumfest received some porcini mushrooms as part of Uni's contribution - perfect for making this recipe girls.
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We had this a few days ago over chicken and it was loved by 3 out of 4 of us but DS doesn't really count as not liking it because he wouldn't even give it a try. I didn't have quite the quantity of porcini (about 10g short) but the taste was quite strong so don't think I would add the full amount next time. DH also was having a bad night reading recipes and ommitted the fresh mushrooms, stock and cream - i know he didn't actually get many of the ingredients into the bowl and it didn't look very good once the cooking time was up, so I had to add them at the end and cook for a further 7 or so minutes. I did have some stuck to the bottom but I imagine that was a result of the double cooking time needed. It does make a lot though so if you aren't big gravy eaters or there are only a few of you I would cut the recipe in half. We love our gravy and still had at least half left over which I've frozen.
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I made this sauce on Sunday to go with the steaks my DS cooked on the BBQ, it was delicious. The only change I made was to reduce the cornflour a little. The recipe makes a lot of sauce so plenty to freeze for later. Much better than the recipe in the first addition of EDC. I would give it 4/5.
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I froze the rest of mine in small serves. I defrosted one lot and we had it last night. After heating I gave it a good stir and it was lovely.
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Loved this recipe. We served it over chicken schnitzels. Have frozen leftovers in small serves too. Would be lovely with chicken pieces as a crepe filling. Maybe next time.
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Great to use leftovers in pies too :)
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Love this recipe. Make it all the time. Like others I only use half the dried mushrooms and usually make a full batch however freeze half for next time. If I'm having it with steak, I'll sometimes pour the juices from the steak and stir it through.
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I made a double batch of this and froze all of it. It's still lovely. :D :D