Sous vide mushrooms offer even cooking to ensure that all are heated to a perfect internal temperature.
Mushrooms are a very versatile side dish that can be used to top all sorts of meals, from pastas, to burgers, steaks, and everything in between. If you are looking for a way to cook a large batch of mushrooms all at once, give sous vide a try. Why? When you sous vide your favorite vegetable, more flavor comes out of whatever kind of vegetable you are cooking.
The mushrooms do not take a lot of prep time to work with, as you are simply going to be trimming the stems off before getting ready to sous vide. Because of how lightweight mushrooms are, you may have to use sous vide weights to keep them submerged in the bath water.
Once the mushrooms are cooked, you can store them in the fridge for future use after they have cooled down in a bowl of ice.
Sous Vide Mushroom Ingredients
6 ounces of your preferred mushroom type
1 tablespoon of olive oil
1 tablespoon of butter
2 teaspoons of fresh thyme
2 teaspoons of fresh rosemary
1 teaspoon of finely chopped garlic
How to Sous Vide Mushrooms
1. Warm the water to an 185 temperature
2. Once the mushrooms have been washed and trimmed, place them inside of your vacuum bag. Then, add the above ingredients into the vacuum bag as well. By vacuum sealing the mushrooms, this will allow them to be submerged easier in the water.
3. After the water reaches the internal temperature of 185, place the bags of mushrooms in the sous vide bath for about 30-35 minutes.
4. Remove the mushrooms from the sous vide and set aside.
5. Fill a bowl with ice and place the bags in them so the mushrooms have an opportunity to cool down.
6. If you are looking to eat these mushrooms immediately, then melt butter in a pan that has been warm to a medium heat. Open up the vacuum sealed bags and add olive oil. Bring to a boil. Once the sauce has thickened, reduce the heat on the pan. Then, add the mushrooms in until they are covered in the sauce you just made.
Sous Vide Mushroom Cooking Times
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
Sous Vide for All 