Sous-vide garlicy Brie mushrooms
| Sous-vide garlicy Brie mushrooms | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | TBA |
| Ready in: | 3 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 3 hours |
| Difficulty: | 
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| 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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