Sous Vide mushrooms, caramelised celeriac, remoulade and thyme | Recipe by sousvidetools.com

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Sous Vide mushrooms, caramelised celeriac, remoulade and thyme | Recipe by sousvidetools.com

Sous Vide mushrooms, caramelised celeriac, remoulade and thyme

Sous Vide mushrooms, caramelised celeriac, remoulade and thyme Vegetables and Sides
  • COOK TIME: 1 Hour
  • PREP TIME: 30 Minutes
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 4 large Portobello mushrooms
  • 50g unsalted butter
  • 2 tbsp picked thyme leaves
  • 50ml Madeira wine
  • 1 clove garlic, peeled and microplaned
  • Salt

 

  • 1 celeriac, peeled
  • 50g butter
  • 100ml milk
  • Salt

 

Dressing

  • 1 tbsp créme fraiche
  • 1 tbsp good quality mayonnaise
  • 1 tsp chopped parsley
  • ½ lemon, zest and juice
  • 1 tsp whole grain mustard
  • Salt and pepper

Method

METHOD

  1. Preheat the water bath to 70⁰C
  2. Heat a pan on the stove and pour in the madeira. Add thyme to infuse. Heat on high for 5 minutes or until the liquid has reduced by half and has reached a syrup like consistency.
  3. Turn down the heat and begin to add the butter. Whisk until melted.
  4. Take the celeriac, peel then chop off the edges, leaving you with a square. Slice the square then julienne the celeriac for the remoulade. Chop the trimmed edges for the puree.
  5. Heat 50g butter in a pan. Once melted, add the chopped celeriac and season with salt. Allow to caramelize.
  6. Peel the outer layer of the mushrooms and remove the stalk. Transfer to a large vacuum pouch. Grate a little garlic into the madeira mix and then pour into the pouch with the mushrooms.
  7. Use a vacuum sealer to seal the pouch and then transfer to the preheated water bath and allow to sous vide for 60 minutes
  8. Return to your pan of chopped celeriac, when caramelized add 100ml of milk then remove from the heat and blitz. Pass it through a fine sieve to remove any lumps.
  9. Transfer the puree to a pan and keep on a very low heat to keep warm until the mushrooms are ready.
  10. To make the dressing, combine all of the ingredients then add to the julienned celeriac
  11. Remove the cooked mushrooms from the water bath and put under the grill for 10 minutes.
  12. To arrange the dish, spoon some of the hot celeriac puree onto the plate. Add the mushrooms then top with the remoulade. Finally, add a little thyme cress

For a full instructional video on how to create this and other delicious vegetarian sous vide dishes, please see below.

 

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