Sous Vide Chanterelle Mushroom Noodles
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Ingredients for 4
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
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 185°F (85°C).
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Step 2
Seal mushrooms, oil, butter, garlic, and rosemary in a vacuum or Ziploc plastic bag. Cook for one and half hours.
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Finishing Steps — Stovetop
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Step 0
Remove mushrooms from bag, reserving cooking liquid, and let cool until you can comfortably handle.
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Step 1
Pull the mushrooms apart into thin pieces (like pulling string cheese) and set aside.
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Step 2
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.
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Step 3
Deglaze pan with lemon juice. Add mushroom cooking liquid and mushroom “noodles.” Season with salt and pepper, toss, and saute for two minutes.
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Step 4
Remove mushrooms from the heat and stir in chives, cheese, and truffle oil.
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Step 5
To serve, garnish with additional chives and cheese, and if you really like white truffle, a drizzle more of the oil.