Sous Vide King Oyster Mushrooms
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Edge-to-edge perfection. No skill required.
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
Set the Anova sous vide precision cooker to 185ºF / 85.0ºC
Seal mushrooms, oil, garlic, and half of herbs in a vacuum or Ziploc plastic bag. Cook for one and half hours.
Finishing Steps — Stovetop
Remove mushrooms from bag and pat dry. Discard cooking liquid. Slice mushrooms in half lengthwise and season with salt.
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.
Flip mushrooms, add remaining tarragon, and saute until golden brown, about five minutes, basting with butter as they cook.
Remove mushrooms and place on paper towel to remove any excess oil. Season with salt and pepper and serve.