4 large king oyster mushrooms, washed, cap and bulb removed
1 tsp kosher salt
¼ tsp white pepper, ground
1 tsp extra virgin olive oil
1 Tbsp unsalted butter
2 lbs parsnips, cleaned, peeled, and diced
2 Tbsp onion, diced
4-5 garlic cloves
1 C heavy cream
1 tsp kosher salt
⅛ tsp ground white pepper
Escarole or chicory, washed and diced, to garnish
Olive oil, to garnish
Prepping time: 30 minutes / Cooking time: 10 minutes / Sous vide cooking time: 5 hours
4
Spoon parsnip purée onto a plate. Arrange the mushroom “scallops” on top. Garnish with escarole and a small drizzle of olive oil.
For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.
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