Slow-Cooked Sous Vide Portobello Mushroom Recipe - Great British Chefs

Ingredients

• 4 portobello mushrooms, large
• 50ml of Madeira
• 2 tbsp of thyme leaves
• 50g of unsalted butter
• 1 garlic clove, peeled
• salt
• pepper
• 1 celeriac, peeled
• 50g of butter
• 100ml of milk
• 1 tbsp of crème fraiche
• 1 tbsp of mayonnaise, good quality
• 1 tsp chopped parsley
• 1/2 lemon, zested and juiced
• 1 tsp wholegrain mustard
• thyme cress, or picked thyme leaves, to garnish