Gastronomixs

Mushroom consommé sous vide

Roasting the mushrooms boosts the colour and flavour of the consommé.

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

Mushroom consommé sous vide

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Ingredients

200

g

mushrooms

400

g

water

18

g

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.

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