Sous Vide Marinated Mushrooms

Marinate mushrooms with herbs and spices, cook in the Anova Precision Cooker, then cool and store in the marinade. These are a great addition to salads or just on their own as part of an antipasti plate.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 10 ounces/283g white mushrooms, cleaned and quartered
• 3 tablespoons/44ml olive oil
• 1 ounce/28g dry sherry
• 1/2 teaspoon/.5g dried thyme
• 1 teaspoon/5g Worcestershire sauce
• 1 bay leaf
• 1 strip lemon peel
• Salt and pepper to taste
• Dash garlic powder

Directions

1. Use Anova Precision Cooker to heat water to 185ºF/85ºC.
2. Place mushrooms into zip-close bag with olive oil, sherry, thyme, Worcestershire, bay leaf, lemon peel, salt and pepper and garlic powder. Seal and shake gently to combine all ingredients. Use water immersion method to seal a second time, creating vacuum. Place in water and cook 1 hour.
3. Remove mushrooms from cooking water and let cool in juices in bag. Store in refrigerator, sealed in bag with juices.

Finishing Steps To Serve

1. To serve, drain and bring to room temperature. Pass as part of appetizer course, add to salads or omelettes or serve as a side dish to steak.