To prepare this recipe we can choose the mushrooms we like the most, we can use the mushroom preparations already sold in supermarkets or if we prefer we can use seasonal mushrooms that we have harvested ourselves.
If we want our sauce to be vegan, we only have to replace the traditional liquid cream for some vegetable alternatives, it becomes easier to find them in supermarkets; coconut, cashew, sesame seeds.
We mount the blade accessory on our Küken robot.
Add 150 g of onion, peeled and in medium pieces, and two whole peeled garlic cloves.
We chop 20 seconds at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
Add 300 g of clean mushrooms and cut them into large pieces.
We chop 10 seconds at speed 6.
We replace the blade accessory with the extraction accessory.
Add 45 ml of olive oil.
Cook for 20 minutes at 100ºC and speed 1.
Add 200 ml of cooking cream and season to taste.
We close the lid and leave the filling hole open to facilitate evaporation.
Cook for 10 minutes at 120 ° C and speed 1.
We taste the sauce and add salt or pepper if necessary.
If we have added salt or pepper, we go to the next step, if not, our sauce is ready.
Cook for 1 minute at 70ºC and speed 3.
4 servings