- 200g of mushrooms
- 200g of mixed or seasonal mushrooms
- 50g of onions
- 50g of leek
- 50g of carrots
- 1 litre of water
- 50g of seasonal mushrooms (fungi, yellowfoot, etc…)
- 1 carrot
- 1 cauliflower
- 100g of water
- 60g of sugar
- 30g of sherry vinegar
First, put the mushrooms, the fungi and the vegetables into the bag with the water.
Cook in the SmartVide at 85 degrees for 4 hours.
Cut the carrots into very thin slices with the help of a mandolin slicer, remove the florets from the cauliflower and pack them with the mixture of water, sugar and vinegar. Also, pack the carrot and the cauliflower and pickle them for 12 hours.
To finish up, sauté the seasonal mushrooms and arrange them on the plate with the pickles, some sprouts and the previously drained mushroom consommé.
In this recipe, the vacuum helps us to get more taste out of the product and gives us a cleaner consommé. In addition to this, it speeds up the pickling process.