Sous-vide garlicy Brie mushrooms
Made this a few time now and it's been incredibly good, so this time I thought I would try to do this in the sous-vide bath.
This would be much better cooked in a saucepan!
The cooking time is probably not too important. Cook it at a higher temperature if your cooking it for a shorted time so the mushrooms will have cooked down and the brie will have melted into a rather nice cheesy sauce.
I'm cooking this with Sous-vide pork fillet, which is going to take about 3 hours; so guess what? This is going to cook with it - for 3 hours.
Sous-vide garlicy Brie mushrooms | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 99 |
Ready in: | 3 hours, 10 minutes |
Prep. time: | 10 minutes |
Cook time: | 3 hours |
Difficulty: | |
Recipe author: | Chef |
First published: | 11th December 2020 |
Best recipe reviewA FAILURE 😥 2/5 Needs to cooked at a much higher temperature and much of the water needs to be cooked out. This was very disappointing. |
This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
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Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 12 medium-sized button mushrooms.
- 2 or 3 cloves of garlic; peeled and crushed.
- 1 eschalion shallot, peeled and finely chopped.
- 100g of Brie, together with the rind of the cheese
- A pinch of ground black pepper
Method
- Pop everything into vacuum bag
- Vacuum seal
- Cook in a sous-vide bath for 2 to 3 hours at anything between 58°C and 70°C [136°F and 158°F]
- If you get a chance, half-way through, jiggle the bag and contents to mix well
- Serve!
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After 3 hours
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Vacuum sealed, ready for the sous-vide bath
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..after chopping
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The basic ingredients
Serving suggestions
We're having this with Sous-vide pork fillet, squash mash and pan-fried courgettes.
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