I say it all the time… but I LOVE mushrooms! This Creamy Butter Mushrooms Thermomix recipe is no exception.
This is a great, simple keto friendly Thermomix breakfast or lunch recipe. These delicious mushrooms pair really well with quite a few of the recipes in my soon to be released The Healthy Mix II.
They’re also amazing over baby spinach, zoodles or steak for a low carb meal.
I recently fell in love for foraging for mushrooms.
Hiking and foraging really helped me stay active and develop more of a healthy lifestyle after my spinal surgery. Please don’t just pick random mushrooms to eat though, it is extremely important that you find a professional in your area who will share their knowledge.
Don’t forget to leave me a comment on the blog if you cook these Creamy Butter Mushrooms, they really are a favourite of mine!
Love Nik xx
P.S. If you are like me and love mushrooms, you will love this collection of Thermomix mushroom recipes.
Creamy Butter Mushrooms
Ingredients
- 1 clove of garlic - peeled
- 100 g salted butter - cubed
- 4 sprigs of fresh thyme leaves
- 400 g Swiss brown mushrooms - sliced thickly (you can use other mushrooms, but I found Swiss the best for this)
- 50 g cream - not pure cream, just your normal thickened cream or lower fat % cream
- handful of fresh parsley - roughly chopped
Instructions
- Add garlic to mixer bowl. chop for 3 sec/speed 9/MC on. Scrape bowl down.
- Add butter and thyme to mixer bowl. Cook for 2 min/100°C or 212°F/speed 1/MC off.
- Add mushrooms and cook for 10 min/steaming temp/speed 1/MC off.
- Add cream and cook for 3 min/100°C or 212°F/speed 1/MC off. Season with salt and pepper to taste. At this point, if the sauce is not thick enough for your liking you can either remove the mushrooms and continue to reduce the sauce on steaming temperature OR add 1/2 tsp corn flour and mix on speed 3. Stir through fresh parsley and serve.
Nutrition
