These umami-rich sous vide mushrooms can be used in so many ways to make your meals delicious. They take 10 minutes of active time to prepare and 30 minutes in a sous vide bath. Prepare multiple bags at a time and store them in the fridge for later use.
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Yield:4 Servings 1x
Category:Breakfast, Lunch, Dinner and Appetizers
Cuisine:New American
Ingredients
Scale
6 ounces mushrooms (Button, cremini, portobello, shiitake, porcini or a combination)
1 T olive oil
1 T shoyu
2 t fresh thyme
1 T butter
3 cloves minced garlic
1 T balsamic vinegar
1 T butter (or olive oil)
Instructions
Heat a sous vide bath to 185 degrees.
Trim mushroom stems and place in plastic bag or vacuum bag along with one or two sous vide weights if you plan to use them. Season with salt and pepper, olive oil, shoyu and thyme. Seal using the displacement method or a vacuum sealer.
When the water bath comes to temperature place the bags in the bath and cook for 30 minutes.
After 30 minutes remove the bag from the bath. If you are preparing in advance to serve at a later time, plunge the bag into a bowl of ice water for 10 minutes to cool down. Remove from the ice water, wipe down and store in the fridge for up to 5 days.
If you are planning on serving immediately, melt the butter in a shallow pan over medium heat and saute for 2 – 3 minutes, stirring so garlic doesn’t burn. Drain the contents of the bag into the pan, add balsamic vinegar and bring to a boil. Reduce the liquid until it has thickened and is about half its original volume. Reduce the temperature and add the mushrooms to the pan, stirring until the mushrooms are coated with the sauce. Remove, adjust seasoning and serve.
Notes
Mushrooms can be trimmed and sliced or trimmed and cooked whole, depending on how you plan to serve them.
Mushrooms are lightweight and need additional weights to keep submerged. You can add sous vide weights to the bag before vacuum sealing or clip weights or a heavy serving spoon to the outside of the bag to weigh down the bag and keep it submerged. Other techniques include placing in a sous vide rack or simply putting a heavy kitchen towel on top of the bag to weigh it down.