Sous Vide Marinated Mushrooms
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Ingredients for 4
10 ounces/283g white mushrooms, cleaned and quartered
3 tablespoons/44ml olive oil
1 ounce/28g dry sherry
1/2 teaspoon/.5g dried thyme
1 teaspoon/5g Worcestershire sauce
1 bay leaf
1 strip lemon peel
Salt and pepper to taste
Dash garlic powder
Use Anova Precision Cooker to heat water to 185ºF/85ºC.
Place mushrooms into zip-close bag with olive oil, sherry, thyme, Worcestershire, bay leaf, lemon peel, salt and pepper and garlic powder. Seal and shake gently to combine all ingredients. Use water immersion method to seal a second time, creating vacuum. Place in water and cook 1 hour.
Remove mushrooms from cooking water and let cool in juices in bag. Store in refrigerator, sealed in bag with juices.
Finishing Steps To Serve
To serve, drain and bring to room temperature. Pass as part of appetizer course, add to salads or omelettes or serve as a side dish to steak.