Sous Vide King Oyster Mushrooms

(142)

Jeff Akin

Kansas City

Founder of Feed Me Creative, a culinary content studio in Kansas City, MO. For more information, visit www.feedmecreative.com or find us on Instagram @feedmecreative.

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With the Anova Sous Vide Precision Cooker, we can ensure large mushrooms like the king oyster (or trumpet) are perfectly tender throughout — from the softer cap to the firmer stem—while infusing with mouth-watering garlic and herb flavor. To create textural and flavor contrast, we finish in brown butter, crisping to a deep, buttery golden brown and serving with fresh herbs, lemon, and cheese. It's the perfect side for an elegant holiday meal or as base for vegetarian entree.
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Ingredients for 4

  • 1 pound fresh king oyster mushrooms (or trumpet mushrooms)

  • 1/4 cup extra-virgin olive oil

  • 4 garlic cloves, peeled and smashed

  • 4 springs fresh tarragon

  • 1/4 cup unsalted butter

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova sous vide precision cooker to 185ºF / 85.0ºC

  • Step 2

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

    • Finishing Steps — Stovetop

    • Step 0

      Remove mushrooms from bag and pat dry. Discard cooking liquid. Slice mushrooms in half lengthwise and season with salt.

    • Step 1

      In a large saute pan, heat butter over medium-high heat, until just beginning to brown. Add mushrooms cut-side down and cook until golden brown.

    • Step 2

      Flip mushrooms, add remaining tarragon, and saute until golden brown, about five minutes, basting with butter as they cook.

    • Step 3

      Remove mushrooms and place on paper towel to remove any excess oil. Season with salt and pepper and serve.

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185 F / 85 C Recipe Temp
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