Mushroom and white wine cream sauce
This mushroom and white wine cream sauce combines dried porcini and fresh portobello mushrooms with dry white wine and pouring cream. The Thermomix grinds, chops and gently simmers everything into a velvety sauce, while precise temperature control prevents the cream from splitting. Ideal served over pasta, steak or chicken for an elegant dinner.
About this recipe
Mushroom and white wine cream sauce Thermomix TM7 recipes bring classic French bistro flavour to your all-in-one kitchen machine with minimal effort. This sauce pairs the intense, earthy depth of dried porcini mushrooms with meaty fresh portobello slices, softened eschalots and a splash of dry white wine, all bound together with pouring cream and a spoonful of chicken stock paste. What makes this recipe work so well in the Thermomix TM7 is precision: the grinding function turns the dried porcini into a fine powder that infuses every drop of sauce, while controlled low-temperature simmering develops deep flavour without the cream splitting or the wine tasting harsh. It is the ideal quick weeknight dinner companion, ready to spoon over pasta, steak, chicken or mashed potatoes, yet elegant enough for a festive dinner party. If you have been searching for a creamy mushroom sauce recipes solution that requires no stirring and no watching, this one delivers restaurant results every single time.
Preparation tips
- Soak the dried porcini mushrooms in the measured water before starting so they soften fully; the soaking liquid carries intense flavour, so pour it through a fine sieve straight into the mixing bowl with the wine.
- For a sauce that clings beautifully to pasta or steak, let it reduce with the lid off for a few minutes after cooking; the flour and butter will thicken it to a glossy, spoon-coating consistency.
- Swap the chicken stock paste for vegetable stock paste and use a dry white wine you would happily drink; the wine flavour concentrates during simmering, so quality matters more than quantity.
Recipe variations
- Make it vegetarian by replacing the chicken stock paste with vegetable stock paste and serving the sauce over gnocchi or grilled polenta; the porcini and portobello mushrooms keep the flavour deeply savoury.
- For a festive version, add a splash of cognac and a handful of finely chopped fresh thyme at the end, then serve alongside a roasted Christmas turkey or a seared beef fillet for an elegant dinner party sauce.
Thermomix TM7 Benefits
- Perfect grinding - The Thermomix grinds dried porcini mushrooms into a fine powder that infuses the entire sauce with deep flavour. [Grinding]
- Even chopping - The TM7 chops the eschalots uniformly so they soften and melt into the cream without harsh chunks. [Chopping]
- Precise weighing - Weigh white wine and pouring cream directly in the mixing bowl of the Thermomix for exact ratios every time. [Weighing]
- Controlled heating - The Thermomix simmers the wine and cream sauce at a steady low temperature, preventing curdling or burning. [Heating]
- Silky mixing - The TM7 blends flour and butter into the sauce smoothly, creating a glossy, lump-free consistency. [Mixing]
Ingredients
- dried porcini mushrooms
- water
- fresh portobello mushrooms
- unsalted butter
- eschalots
- dry white wine
- Chicken stock paste
- pouring (whipping) cream
- plain flour
- salt