Judy … I have been thinking about slipability and thought you might like to take a look at this mushroom recipe to see if you thought it might work for you
https://www.forumthermomix.com/index.php?topic=17163.0 it would be good with (mashed?) potatoes and any vegetables and / or meats you can handle.
Coincidentally, this article came in from Good Food today and it may also work for you:
“A few years back, the International Culinary Centre in New York did a little research into the common understanding that mushrooms were like little sponges.
If they were washed or cooked in a crowded pan, they would simply stew, or would dry out so much that you'd need to keep adding oil or butter.
But after much trial, the team at the ICC developed a new method.
Start by washing the mushrooms (rather than simply wiping the tops clean). Drain and remove the stalks, then cut them into slices or quarters.
Place the mushrooms in a deep frypan or heavy-based saucepan and add enough water to cover, along with salt and pepper and a tablespoon of butter or oil.
Bring to a boil, reduce heat and cook, stirring regularly, until the water has evaporated.
The now-tender mushrooms will brown in the small amount of oil you added earlier without needing more.
For extra flavour, deglaze the pan with wine or, even better, oloroso or amontillado sherry.”