Mushroom consommé sous vide

Roasting the mushrooms boosts the colour and flavour of the consommé. With this component you maximize the flavour of the mushrooms!

Creation by Emile van der Staak, De Nieuwe Winkel* restaurant, Nijmegen, the Netherlands.

Makes 550g.

Mushroom consommé sous vide

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plain vinegar

Preparation method

  • Roast the mushrooms with a kitchen blowtorch.
  • Place all the ingredients together in a vacuum sealer bag and pull vacuum.
  • Place in a hot water bath or steamer at 60°C for two hours.

Serving suggestions

  • As a basic component for a sauce or vinaigrette.
  • Serve on its own as a bouillon.
  • Use in a composition with components of parsnip, poultry, and fennel.
  • Use in a composition with components of Jerusalem artichoke, potato, and celery.

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