Try cooking mushrooms using a sous vide with thyme and parsley first, then finish in a skillet with garlic-infused olive oil.

Bren

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms, thyme, parsley and 1 tablespoon olive oil in a sealable plastic bag. Add fresh pepper and shake to distribute the seasonings. Use a vacuum sealer to remove the air and seal the bag.

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  • Attach a sous vide precision cooker to a large pot filled with water and set temperature to 175 degrees F (79°C). Lower the sealed bag into the water and submerge. Set timer to 30 minutes. If you don't have a sous vide rack, use stainless steel tongs to hold the bag in place.

  • Meanwhile, heat 2 tablespoons olive oil in a nonstick skillet over low heat and add sliced garlic. Cook for 10 minutes to infuse oil. Remove from heat until mushrooms are finished cooking.

  • When mushrooms are finished cooking, heat garlic oil over medium-high heat. Scoop mushrooms out of the bag using a slotted spoon and saute in garlic oil for 3 to 4 minutes. Season with salt to taste.

Cook's Note:

The cooking liquid from the sous vide bag can be used in soup.

Nutrition Facts

120 calories; protein 3.8g; carbohydrates 4.9g; fat 10.5g; sodium 45.8mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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