Recipe: Sweet Sous Vide Balsamic Mushrooms
By Jack Lawson Vegetables Sous Vide
April 21, 2022
Mushrooms are one of the most versatile ingredients in a chef's cookbook. Sous vide is a great way to prepare mushrooms of types, whether served as an appetiser or worked into another dish. As always feel free to freestyle with some of your favourite herbs - like thyme and rosemary - during the sealing process or cooking. Garlic and chilli pepper flakes are also fantastic additions.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 2-servings or roughly 6 small appetizer plates
Ingredients
1 lb mushrooms, both cremini and oyster work particularly well.
2 tbsp soy sauce
2 tbsp extra-virgin olive oil
2 tsp gresh thyme leaves
1 tbsp balsamic vinegar
1/2 tsp freshly cracked black pepper
1/2 tsp kocher salt
Directions
1Begin by pre-heating your water bath to 176 degrees Fahrenheit.
2While you wait slive your mushrooms into bite sized pieces. If working with oyster mushrooms pay special attention to where they join together at the base.
3Combined your processed mushrooms with the other ingredients and toss to coat.
4Seal your marinated mushrooms in a vacuum-sealable bag, or in a Zip-lock using the water displacement method.
5Cook for 30-minutes if serving immediately, or 10-minutes if finishing in a pan with extras like garlic or chilli flakes.
6Serve and enjoy!
7Photo credit: DronG/Shutterstock