* 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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