Chestnut Mushrooms

• 40 chestnut mushrooms, including the stems
• 2 tablespoons olive oil
• 40 g (

Heat the circulating water bath (or a saucepan filled with water) to 85°C (185°F).

Remove the caps from the chestnut mushrooms and set aside. Brush the stalks to remove any dirt. Place the mushroom stalks in a small vacuum bag and add the olive oil, half the butter, the porcini powder, thyme, salt and pepper, and then seal in a chamber vacuum sealer on full to remove any air.

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