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Very quick to prepare, these sous vide mushrooms are packed with flavor and are a pure delight. Excellent with steaks, scrambled eggs, sauces and more.
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Sous Vide Mushrooms

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories
Author Victor

Ingredients

  • 1 lb assorted mushrooms such as maitake, shitake, cremini, oyster, button, etc., cleaned, rinsed and cut into bite-size pieces
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp very good quality extra-virgin olive oil
  • 1 Tbsp sherry vinegar or white vinegar, or balsamic vinegar if you want some sweetness
  • 2 tsp fresh thyme leaves
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt plus more to taste

Instructions

  • Preheat your sous vide water bath to 80°C (176°F).
  • In a bowl, combine the mushrooms with the rest of the ingredients and toss to coat evenly. Place the mushroom mixture in the bag and seal using the water displacement method, or use a vacuum sealer.
  • Lower the bagged mushrooms into the water bath and cook for 30 minutes.
  • Remove the bag from the water bath and serve the mushrooms immediately.

Notes

THIS POST IS MOVING SOON!!!
It is my pleasure to announce to you that I have launched a new blog called Taste of Artisan.
On this blog, I will be focusing on my long time passion - artisanal foods and drinks.
Smoked meats and sausages,
cured meats and sausages,
fermented drinks,
confections,
cool pastries, 
- it will all be there.
I invite you to come visit my new blog and subscribe to receive all new and exciting content that will be coming in the future.
With Taste of Artisan up an running and me being ready to actively work on it, THIS POST and all of the pertinent content on i FOOD Blogger will be migrated there in the near future. So, if you are looking for cured salami recipes, or sourdough bread recipes, you know where to find them - that's right, on Taste of Artisan.