Sous-vide garlicy Brie mushrooms: Difference between revisions
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You could just do this in a covered [[Saucepan|saucepan]] over a '''''very''''' low heat but as I have a [[Sous-vide bath|sous-vide bath]], I'm going to use that! | You could just do this in a covered [[Saucepan|saucepan]] over a '''''very''''' low heat but as I have a [[Sous-vide bath|sous-vide bath]], I'm going to use that! | ||
The cooking time is probably not too important. | 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|mushrooms]] will have cooked down and the [[Brie|brie]] will have melted into a rather nice cheesy [[Sauce|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. | 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. | ||
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<gallery widths=300px heights=300px perrow=5> | <gallery widths=300px heights=300px perrow=5> | ||
Image:Garlic and Brie mushrooms - vacuum sealed.jpg | |||
Image:Garlic and Brie mushrooms - ingredients chopped.jpg | |||
Image:Garlic and Brie mushrooms - the ingerdeints.jpg | |||
</gallery> | </gallery> | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
We're having this with [[Sous-vide pork fillet]], [[Squash mash|squash mash]] and [[Pan-fried|pan-fried]] [[Courgettes|courgettes]]. | We're having this with [[Sous-vide pork fillet]], [[Squash mash|squash mash]] and [[Pan-fried|pan-fried]] [[Courgettes|courgettes]]. | ||
Revision as of 18:44, 11 December 2020
| Sous-vide garlicy Brie mushrooms | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | TBA |
| Ready in: | 3 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 3 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 11th December 2020 |
Made this a few time now and it's been incredibly good, so this time I thought I should document the recipe properly.
You could just do this in a covered saucepan over a very low heat but as I have a sous-vide bath, I'm going to use that!
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.
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!
Serving suggestions
We're having this with Sous-vide pork fillet, squash mash and pan-fried courgettes.
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