Name: Sous vide portobello mushrooms, caramelised celeriac, remoulade and thyme
Total time: 1 h 30 min
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; salt; 1 tbsp of créme fraiche; 1 tbsp of mayonnaise, good quality; 1 tsp chopped parsley; 1/2 lemon, zested and juiced; 1 tsp wholegrain mustard; salt; pepper; thyme cress, or picked thyme leaves, to garnish

Main
Medium
2
1 hour 30 minutes

PT1H30M

Chantelle Nicholson uses sous vide to great effect in this slow-cooked Portobello mushroom recipe. Served with a caramelised celeriac purée and celeriac remoulade lovingly coated in ranch dressing, this would make a great vegetarian Christmas recipe. Chantelle serves the mushrooms with a side of Brussels sprouts cooked in miso butter.

Sous vide Portobello mushooms

4 portobello mushrooms , large
50ml of Madeira
2 tbsp of thyme leaves
50g of unsalted butter
1 garlic clove , peeled
salt
pepper

Celeriac purée and remoulade

1 celeriac , peeled
50g of butter
100ml of milk
salt

Ranch dressing

1 tbsp of créme fraiche
1 tbsp of mayonnaise, good quality
1 tsp chopped parsley
1/2 lemon , zested and juiced
1 tsp wholegrain mustard
salt
pepper

To serve

thyme cress , or picked thyme leaves, to garnish

print recipe

shopping List

Water bath
Large vacuum bags
Chamber sealer
Blender
Microplane

Preheat the waterbath to 70˚C

To begin, place the Madeira in a pan over a high heat. Add the thyme and allow to reduce for about 5 minutes until lightly syrupy. Whisk in half of the unsalted butter until creamy and glossy and set aside

50ml of Madeira
2 tbsp of thyme leaves
50g of unsalted butter

For the mushrooms, peel the outside layers and remove the stalks. Grate the garlic into the Madeira reduction using a microplane, season the mushrooms and place in a vacuum bag along with the emulsion. Seal in a chamber (at 50% compression only so as not to crush the mushrooms) and cook for 1 hour. You may need to weigh the mushrooms down slightly as they will contain a fair bit of air

While the mushrooms are cooking, peel the celeriac and cut into a nice large cube shape. Thinly slice the cube, then slice again into matchsticks (julienne) and set aside for the remoulade. Dice the trimmings for the purée

1 celeriac , peeled

Heat 50g butter in large saucepan and once melted, add the celeriac trimmings and season well. Allow to cook, at a relatively high heat, until the celeriac is a dark golden and cooked through. Add the milk (you may not need it all, or maybe slightly more depending on the size of your celeriac,) and blitz until smooth, then pass through a fine sieve. Keep warm over a low heat

50g of butter
100ml of milk
salt

To finish the mushrooms, transfer to a baking tray and place under a hot grill for 10 minutes to heat through

Just before serving, make the remoulade. Mix together the ingredients for the dressing then add to the juilienned celeriac and season well

pepper
1 tbsp of créme fraiche
1 tbsp of mayonnaise, good quality
1 tsp chopped parsley
1/2 lemon , zested and juiced
1 tsp wholegrain mustard
salt

To serve, add a generous spoonful of the celeriac puree to each place and top with two mushrooms. Add a mound of the remoulade on top and finish with some thyme cress or fresh thyme leaves

thyme cress , or picked thyme leaves, to garnish

Discover more:

Chantelle Nicholson

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.