Sous-vide garlicy Brie mushrooms: Difference between revisions
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|PortionCalories = 99 | |PortionCalories = 99 | ||
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Image:Garlic and Brie mushrooms - after cooking.jpg|After 3 hours | Image:Garlic and Brie mushrooms - after cooking.jpg|After 3 hours | ||
Image:Garlic and Brie mushrooms - vacuum sealed.jpg|Vacuum sealed, ready for the sous-vide bath | Image:Garlic and Brie mushrooms - vacuum sealed.jpg|Vacuum sealed, ready for the sous-vide bath | ||
Revision as of 15:36, 9 December 2022
| Sous-vide garlicy Brie mushrooms | |
|---|---|
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. Jerry, aka Chef) |
| 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 |
This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
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.
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!
-
After 3 hours
-
Vacuum sealed, ready for the sous-vide bath
-
..after chopping
-
The basic ingredients
Serving suggestions
We're having this with Sous-vide pork fillet, squash mash and pan-fried courgettes.
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