Equipment
* optional
Ingredients
Mushrooms
- 500 g small white button mushrooms, cleaned, stems trimmed flush with caps
Poaching Liquid
- 120 ml water
- 120 ml dry white wine
- 60 ml extra virgin olive oil
- 45 ml lemon juice, freshly squeezed
- 3 g coriander seeds, lightly crushed
- 2 g black peppercorns, whole
- 2 g fresh thyme, whole sprigs
- 1 bay leaf
- 5 g kosher salt
- 2 garlic, smashed
Garnish
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
In a medium saucepan, combine the water, white wine, olive oil, lemon juice, coriander seeds, peppercorns, thyme, bay leaf, kosher salt, and smashed garlic.
Bring the liquid to a gentle simmer, reaching approximately 90°C/195°F over medium heat.
Add the prepared white mushrooms to the simmering liquid, gently tossing them to ensure they are coated in the broth.
Cover the surface of the liquid with a parchment paper cartouche or place the lid slightly ajar. Poach gently at 90°C/195°F for 10 minutes until the mushrooms are tender but still retain their shape.
Using a slotted spoon, carefully transfer the cooked mushrooms to a heatproof glass container, leaving the liquid in the saucepan.
Increase the heat to high and bring the remaining liquid to a rapid boil at 100°C/212°F. Reduce the liquid for 5 minutes to concentrate the flavors.
Pour the hot, reduced broth over the mushrooms in the glass container.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours to marinate. Toss gently and garnish with chopped fresh parsley before serving.
Chef's Notes
- Wiping the mushrooms with a damp cloth instead of washing them prevents them from acting like sponges and absorbing excess water before they hit the poaching liquid.
- Using a parchment paper cartouche resting directly on the liquid prevents rapid evaporation and ensures the mushrooms cook evenly without browning.
- The flavor of this dish develops significantly over time. It is highly recommended to make it 24 to 48 hours in advance for the aromatics to fully penetrate the mushrooms.
- Ensure you use a dry, high-acid white wine like Sauvignon Blanc or Pinot Grigio. The acidity is crucial to balance the richness of the olive oil.
Storage
Refrigerator: 5 days — Store submerged in their cooking liquid in an airtight container. Flavor peaks at 24 to 48 hours.
