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Sous-vide Porcini Mushrooms with Truffle and Parmesan

Sous-vide Porcini Mushrooms with Truffle and Parmesan

5.0 (3 ratings)


  • 30 g Parmesan cheese, cut in pieces (2 cm)
  • 200 g fresh porcini mushrooms, halved
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 4 sprigs fresh thyme, whole sprigs
  • 1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
  • 30 g lemon juice, freshly squeezed (see tip)
    or 1 tsp ascorbic acid powder
  • 20 g unsalted butter
  • 1 garlic clove, crushed in skin and left whole
  • 2 tsp truffle oil, white or black

per 1 portion
454 kJ / 109 kcal
4 g
3 g
9 g
Saturated fat
4 g
0.5 g
904 mg

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