Sous Vide Chanterelle Mushroom Noodles
While experimenting with chanterelle mushrooms and our Anova Sous Vide Precision Cooker, we discovered that not only can you intensify the flavor of chanterelles with sous vide, you can also transform them into low-carb, gluten-free, vegetable noodles that are nearly as satisfying as any pasta dish we’ve ever eaten. Just tossing the “noodles” with the garlicky-buttery-mushroomy-herby cooking liquid would yield an intensely satisfying side dish, but we thought these $30/lb golden fungi deserved a bit more — specifically, bacon, Parmigiano, chives, and a drizzle of aromatic white truffle oil.
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Prep Time: 00:15
Recipe Time: 01:30
185F / 85C
- 1 pound chanterelle mushrooms
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled and smashed
- 3 sprigs fresh rosemary
- 4 ounces thick-cut bacon or pancetta, large dice
- ¼ cup minced shallots
- 1 tablespoon fresh lemon juice
- ½ cup grated Parmigiano-Reggiano cheese
- 3 tablespoons minced fresh chives
- 1 teaspoon white truffle oil
- Kosher salt and freshly ground black pepper
- Set Anova Sous Vide Precision Cooker to 185°F (85°C).
- Seal mushrooms, oil, butter, garlic, and rosemary in a vacuum or Ziploc plastic bag. Cook for one and half hours.
Finishing Steps — Stovetop
- Remove mushrooms from bag, reserving cooking liquid, and let cool until you can comfortably handle.
- Pull the mushrooms apart into thin pieces (like pulling string cheese) and set aside.
- In a large saute pan, render bacon over medium heat until golden brown, about 10 minutes. Add shallots and cook until tender, about five minutes.
- Deglaze pan with lemon juice. Add mushroom cooking liquid and mushroom “noodles.” Season with salt and pepper, toss, and saute for two minutes.
- Remove mushrooms from the heat and stir in chives, cheese, and truffle oil.
- To serve, garnish with additional chives and cheese, and if you really like white truffle, a drizzle more of the oil.