Slow-Cooked Sous Vide Portobello Mushroom Recipe
Chantelle Nicholson uses sous vide to great effect in this slow-cooked Portobello mushroom recipe.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Microplane
- Blender
- Fine-mesh sieve
- Saucepan
- Whisk
- Vacuum bag
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
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
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