4 Tbsp kosher salt
6 tsp brown sugar
1 ½ Tbsp black pepper, roughly cracked
2 lbs cremini mushrooms, washed and quartered
2 C kaymak or labneh (may substitute double cream)
2 medium leeks, split and washed
4 garlic cloves, smashed
1 Tbsp porcini powder
1 tsp black mustard seeds
1 tsp black peppercorns, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground star anise
1 ½ C vegetable stock
Olive oil, to garnish
Prepping time: 10 minutes / Cooking time: 35 minutes (excludes sous vide cooking time)
Dish into a bowl and drizzle with olive oil. Top with extra smoked mushrooms.
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
Your weekend brunch never had it this good.
Lighten up taco night with these vegan sous vide tacos.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.