Sous Vide King Oyster Mushrooms

With the Anova Sous Vide Precision Cooker, we can ensure large mushrooms like the king oyster (or trumpet) are perfectly tender throughout — from the softer cap to the firmer stem—while infusing with mouth-watering garlic and herb flavor. To create textural and flavor contrast, we finish in brown butter, crisping to a deep, buttery golden brown and serving with fresh herbs, lemon, and cheese. It's the perfect side for an elegant holiday meal or as base for vegetarian entree.

Author

Jeff Akin

Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 185F / 85C

Ingredients

• 1 pound fresh king oyster mushrooms (or trumpet mushrooms)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, peeled and smashed
• 4 springs fresh tarragon
• 1/4 cup unsalted butter
• Kosher salt and freshly ground black pepper

Directions

1. Set the Anova sous vide precision cooker to 185ºF / 85.0ºC
2. Seal mushrooms, oil, garlic, and half of herbs in a vacuum or Ziploc plastic bag. Cook for one and half hours.

Finishing Steps — Stovetop

1. Remove mushrooms from bag and pat dry. Discard cooking liquid. Slice mushrooms in half lengthwise and season with salt.
2. In a large saute pan, heat butter over medium-high heat, until just beginning to brown. Add mushrooms cut-side down and cook until golden brown.
3. Flip mushrooms, add remaining tarragon, and saute until golden brown, about five minutes, basting with butter as they cook.
4. Remove mushrooms and place on paper towel to remove any excess oil. Season with salt and pepper and serve.