Very small part of this is sous vide, the rest is pretty much line cook.
The sauce is the reduction of all the itty bitty shrooms, white wine, then reduced to dry, shallots, red wine and paprika powder, reduced to dry, cream, a half of a can of beef base gelatine, water (500g) and 0.3g Xhantan, blended for a minute, then reduced a bit more, seasoned, plenty of black pepper and a pinch of sugar added. Lastly MSG. The pasta is a Keller 7 yolk, the mushrooms were done two ways, pan fried in oil, pan fried in butter, seasoned, then the crimini were just left to crisp, the buttons lightly pickled. The pasta is cooked in unseasoned storming boil, bout 75 seconds then lightly tossed in seasoned TerryGold brown butter with crisped parsley and salt + Pepper.
