Sous Vide Balsamic Mushrooms with Garlic and Herbs

Mushrooms are like little flavor sponges â

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 138F / 58.9C

Ingredients

• 1 pound crimini mushrooms, stems removed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh thyme

Directions

1. Set the Anova Sous Vide Precision Cooker to 138ºF (58ºC).
2. Combine all ingredients in 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.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a platter. Serve and enjoy.