Mushroom confit with peas


  • 2 mushrooms 
  • 30 g of fresh peas
  • 10 ml of meat sauce
  • 200 ml of smooth olive oil
  • 1 clove of garlic
  • 1 sprig of thyme


To prepare mushroom confit with peas, start by cleaning the soil from the mushrooms with the help of a wet cloth. Then, cut the mushrooms into equal pieces and vacuum pack with the thyme, the garlic and the oil.

Cook the mixture in the SmartVide sous-vide cooker at 85ºC for 1 and a half hours. (As this mixture is pasteurised, it can be kept in the fridge for over one month).

Hongos confitados con guisantes

When you want to use the mixture, strain and sauté with the peas. Add the meat sauce and heat through.

Hongos confitados con guisantes

To serve, add some chopped chives.

Hongos confitados con guisantes
Mushroom confit with peas

In this recipe, the sous-vide technique helps to control the cooking process and enhance the flavours and aromas of the product. Furthermore, given the temperature and cooking time, the final product is pasteurised.

Notes from the chef