Sous Vide Chanterelle Mushroom Noodles

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

• 

  Step 1

  Set Anova Sous Vide Precision Cooker to 185°F (85°C).

• 

  Step 2

  Seal mushrooms, oil, butter, garlic, and rosemary in a vacuum or Ziploc plastic bag. Cook for one and half hours.

• Finishing Steps — Stovetop

• 

  Step 0

  Remove mushrooms from bag, reserving cooking liquid, and let cool until you can comfortably handle.

• 

  Step 1

  Pull the mushrooms apart into thin pieces (like pulling string cheese) and set aside.

• 

  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.

• 

  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.

• 

  Step 4

  Remove mushrooms from the heat and stir in chives, cheese, and truffle oil.

• 

  Step 5

  To serve, garnish with additional chives and cheese, and if you really like white truffle, a drizzle more of the oil.

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