Slow-Cooked Sous Vide Portobello Mushroom Recipe
by Chantelle Nicholson
2
1 hour 30 minutes
Ingredients

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 crème 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
Method
1
Preheat the waterbath to 70˚C
2
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
3
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
  • 4 portobello mushrooms, large
  • 1 garlic clove, peeled
  • pepper
  • salt
4
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
5
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
6
To finish the mushrooms, transfer to a baking tray and place under a hot grill for 10 minutes to heat through
7
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 crème fraiche
  • 1 tbsp of mayonnaise, good quality
  • 1 tsp chopped parsley
  • 1/2 lemon, zested and juiced
  • 1 tsp wholegrain mustard
  • salt
8
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