Thyme infused mushrooms with balsamic vinegar

Delicious thyme flavored champignons with balsamic vinegar. Great veggie option that can be served warm as a side dish or even as a cold appetizer drizzled with olive oil.

Author

Kristina Kamenska

Foodie since always and forever

Prep Time: 00:00

Recipe Time: 00:35

Temperature : 174.2F / 79C

Ingredients

• 400g champignon mushroom, cleaned and cut into halves
• Fresh thyme
• 1 clove of garlic, not peeled
• Salt and pepper
• 1 tbs of olive oil
• 2 tbs of balsamic vinegar
• 1tsp of sugar
• Fresh parsley, chopped

Directions

1. 1. Preheat your sous vide water bath to 79°C. Meanwhile season the mushrooms with salt and pepper and Place them in the bag along with thyme and garlic clove. Seal the bag using the water displacement method, or use a vacuum sealer.
2. 2. Lower the bagged mushrooms into the water bath and cook for 35minutes. When done remove from them from the water bath and pat them dry.
3. 3. Preheat the olive oil in a pan on higher heat and add the mushrooms. Stir frequently for about 1 minute. Add vinegar and sugar and let it evaporate on higher heat. This can take 1-2 minutes. Turn the heat off, season with salt and pepper if needed and add freshly chopped parsley.
4. Serve warm as a side dish or as a cold appetizer drizzled with extra virgin olive oil. Can be stored in a fridge up to 4 days.