Chestnut Mushrooms

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 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.