Curtis Duffy’s Maitake Mushroomwith Potatoes and Fennel


For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.


Mushroom Consommé:

2 lbs variety of mushrooms, roughly chopped
1 head fennel, sliced
2 shallots, sliced
2 cloves garlic, sliced
1 sprig each of sage, rosemary, and thyme
6 C water

Potato Purée:

1 ½ lbs Yukon potatoes, peeled and diced
2 C heavy cream
5 Tbsp butter
Sea salt, as needed

Confit Potatoes:

10 fingerling potatoes
½ C olive oil
Salt, as needed
1 sprig each of sage, rosemary, and thyme

Cabbage Leaf Torchone:

2 large savoy cabbage leaves, blanched
1 C potato purée
½ C diced confit potatoes
¼ C reserved consommé mushrooms, diced

Tea Base:

3 C fennel fronds, blanched
5 C water
¼ tsp fennel pollen
Salt, to taste
Sugar, to taste

Fennel Frond Purée:

4 C tea base
3 Tbsp Ultra-Tex 8

Fried Potato and Mushroom:

1 Russet potato, peeled
1 maitake mushroom
Vegetable oil, as needed
Salt, as needed

For Garnish:

Fennel fronds
Shaved fennel bulbs
Shaved fennel stalk



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Mixing bowl
  • Large pot
  • Ricer
  • Whisk
  • Plastic wrap
  • Spoon
  • Blender
  • Bowl
  • Chinois or fine mesh sieve
  • Japanese turning slicer
  • Shaver



Prepping time: 2 hours / Cooking time: 1 hour (excludes sous vide cooking time)




For the Mushroom Consommé:

  1. Place all of the ingredients into a large sous vide bag and seal, allowing some air to remain.
  2. Cook at 180°F (82.2°C) for 1 1/2 hours.
  3. Remove the liquid and adjust season with sea salt.
  4. Reserve the mushrooms for the torchone.

For the Potato Purée:

  1. Simmer the potatoes in enough water to cover them until tender.
  2. Drain and press them through a ricer.
  3. Add the cream and butter and whisk until smooth.
  4. Adjust season with salt and reserve.

For the Confit Potatoes:

  1. Place all of the ingredients into a sous vide bag and seal.
  2. Poach the potatoes at 180°F (82.2°C) until tender.
  3. Reserve until ready to serve.

For the Cabbage Leaf Torchone:

  1. In a mixing bowl, combine the purée, confit potatoes, and mushrooms, mixing thoroughly.
  2. On a sheet of plastic wrap, lay the blanched cabbage leaf down and spoon half of the potato mixture onto each leaf.
  3. Gently roll the leaf around the mixture using the plastic wrap to help evenly distribute the purée.
  4. Once the mixture is even, finish rolling the leaf using the plastic wrap to keep the leaf tight.
  5. Tie each end. Place into water bath at 160°F (71.1°C) for 15 minutes.

For the Tea Base:

  1. Blend all of the ingredients together for 15 seconds. Do not blend smooth.
  2. Pour into a bowl, place over an ice bath, and allow to steep for 30 minutes.
  3. Strain through a chinois into a bowl.

For the Fennel Frond Purée:

  1. Sift the Ultra-Tex into the tea and whisk it until thick.
  2. Push through a chinois, re-season, and reserve.

For the Fried Potato and Mushroom:

  1. Using a Japanese turning slicer, shave the potato into fine threads.
  2. Place in cold water and soak for 1 hour.
  3. Heat the oil to 300°F and slowly add the potato to the oil. Fry at 300°F until the potato is crispy and starts to color.
  4. Remove from the oil and place onto a paper towel and season with salt. Reserve.
  5. Add the mushroom to the oil and fry until crispy.
  6. Remove and season with salt and reserve.

To Serve:

Place a dollop of potato purée off-centered on the plate. Add the maitake into the center of the dollop. Circle the dollop with three pieces of confit potatoes. Remove the torchone from the water bath. Shave the ends off and slice in half. Place in the negative space between the confit potatoes and the potato purée. Place the fried potato garnish on top of the maitake mushroom. Add a few drops of the fennel frond purée and garnish with fennel elements and tarragon. Lastly, pour the consommé over.

Developed by Chef Curtis Duffy exclusively for Sous-Vide magazine.