Sous Vide Balsamic Mushrooms with Garlic and Herbs
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 4
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 138ºF (58ºC).
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Step 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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a platter. Serve and enjoy.