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Sous vide mushrooms offer even cooking to ensure that all are heated to a perfect internal temperature. If you are looking for a new sous vide, check out our best sous vides under $100.
[wptb id=402]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.
That is why making mushrooms using the sous vide way is one of the best ways to cook mushrooms.
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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.
Are just starting your sous vide journey? There are many options available for a sous vide device, so make sure you do your own research before getting started.
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. Fill a sous vide container or a large pot with water. Attach your sous vide immersion circulator and set the temperature to 185°F (85°C). Allow the water to come up to the desired temperature while you prepare the mushrooms.
2. Start by washing the mushrooms thoroughly to remove any dirt or debris. Trim the stem ends if necessary, but leave the mushrooms whole or halve them depending on your preference.
Place the cleaned mushrooms in a vacuum-sealable bag or a heavy-duty, food-safe resealable bag.
3. Add the minced garlic, fresh thyme sprigs, olive oil, and a pinch of salt and black pepper to the bag with the mushrooms. This will infuse the flavors into the mushrooms during the sous vide cooking process.
Seal the bag using a vacuum sealer, ensuring it’s airtight. Alternatively, use the water displacement method to remove as much air as possible from the bag before sealing it.
4. Once the water in your sous vide bath reaches 185°F (85°C), carefully submerge the bag of mushrooms into the water. Ensure that the bag is fully submerged, using a weight if necessary. Cook the mushrooms for 30-35 minutes at this temperature. This gentle cooking process will result in perfectly tender and flavorful mushrooms.
5. After the cooking time is up, carefully remove the bag of mushrooms from the sous vide bath. Be cautious, as the bag and contents will be hot. Prepare a large bowl filled with ice and water. Submerge the bag in the ice bath to rapidly cool down the mushrooms and stop the cooking process. This helps preserve their texture and flavor.
6. In a large skillet, melt the unsalted butter over medium heat. You can add a touch of olive oil to prevent the butter from burning. Carefully open the vacuum-sealed bag of mushrooms and transfer them, along with the garlic and thyme, to the skillet.
Sauté the mushrooms, stirring occasionally, until they are nicely coated in the garlic butter sauce and have picked up some color, about 3-5 minutes. Season with additional salt and pepper to taste.
Cooking Times
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 servings
Frequently Asked Questions
Why should you cook mushrooms sous vide?
Cooking mushrooms sous vide allows for precise temperature control, which helps to preserve their delicate texture and flavor. Additionally, the vacuum-sealed bag helps to infuse the mushrooms with any seasonings or aromatics you choose to add.
What temperature should you cook mushrooms using the sous vide method?
The ideal temperature for cooking mushrooms sous vide is between 185°F (85°C) and 195°F (90°C).
How long should you cook mushrooms sous vide?
The cooking time for sous vide mushrooms can vary depending on the size and variety of the mushrooms. Generally, you should cook mushrooms sous vide for at least 30 minutes, but up to 2 hours for larger mushrooms.
Can you store sous vide mushrooms?
Yes, you can store cooked sous vide mushrooms in the refrigerator for up to 3-4 days. Just be sure to cool them down to room temperature before refrigerating.
Sous Vide Mushrooms
- Sous vide machine
- sous vide container
- 6 ounces mushrooms
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tsps thyme
- 2 tsps rosemary
- 1 tsp finely chopped garlic
Fill a sous vide container or a large pot with water. Attach your sous vide immersion circulator and set the temperature to 185°F (85°C). Allow the water to come up to the desired temperature while you prepare the mushrooms.
Start by washing the mushrooms thoroughly to remove any dirt or debris. Trim the stem ends if necessary, but leave the mushrooms whole or halve them depending on your preference. Place the cleaned mushrooms in a vacuum-sealable bag or a heavy-duty, food-safe resealable bag.
Add the minced garlic, fresh thyme sprigs, olive oil, and a pinch of salt and black pepper to the bag with the mushrooms. This will infuse the flavors into the mushrooms during the sous vide cooking process. Seal the bag using a vacuum sealer, ensuring it's airtight. Alternatively, use the water displacement method to remove as much air as possible from the bag before sealing it.
Once the water in your sous vide bath reaches 185°F (85°C), carefully submerge the bag of mushrooms into the water. Ensure that the bag is fully submerged, using a weight if necessary. Cook the mushrooms for 30-35 minutes at this temperature. This gentle cooking process will result in perfectly tender and flavorful mushrooms.
After the cooking time is up, carefully remove the bag of mushrooms from the sous vide bath. Be cautious, as the bag and contents will be hot.Prepare a large bowl filled with ice and water. Submerge the bag in the ice bath to rapidly cool down the mushrooms and stop the cooking process. This helps preserve their texture and flavor.
In a large skillet, melt the unsalted butter over medium heat. You can add a touch of olive oil to prevent the butter from burning.Carefully open the vacuum-sealed bag of mushrooms and transfer them, along with the garlic and thyme, to the skillet.Sauté the mushrooms, stirring occasionally, until they are nicely coated in the garlic butter sauce and have picked up some color, about 3-5 minutes.Season with additional salt and pepper to taste.
Sous Vide for All 