Get: - 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
Do: - 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.
References: - https://ifoodblogger.com/sous-vide-mushrooms/
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