Sous vide brings out nicely firm juicy mushrooms with succulent texture and a great flavor. It takes about 30 minutes to cook them. Use sous vide cooking and you ca never get disappointed as the mushrooms will turn out nicely firm and easy to bite, with all the flavors on spot. You can finish these mushrooms with balsamic vinegar and using them together with steaks, scrambled eggs, burgers or even as a base for creamy pasta sauce.
- 10 large button mushrooms
- 3 tbsp. olive oil
- 1 tbsp. chopped fresh thyme, plus more for garnish
- 1 clove garlic, thinly sliced
- Salt and freshly ground black pepper
Set Sous Vide Precision Cooker to 185ºF (85ºC).
Combine mushrooms, olive oil, thyme, and garlic in a large bowl. Season with salt and pepper. Mix well.
Transfer mushroom mixture to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Drain the mushrooms and discard the cooking liquid.
Heat a large skillet over medium-high heat for 3 minutes. Add the mushrooms and sear until golden brown, about 1 minute.
Transfer mushrooms to a serving plate, season with salt and pepper, and top with additional thyme. Serve as a side with your favorite dish and enjoy!