Sous Vide Mushrooms in Truffle Oil
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 2
10 large button or cremini mushrooms
3 tablespoons truffle oil
3 tablespoons olive oil
1 tablespoon chopped fresh thyme, plus more for garnish
1 clove garlic, thinly sliced
Salt and freshly ground black pepper
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
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Step 2
Combine mushrooms, truffle oil, olive oil, thyme, and garlic in a large bowl. Season with salt and pepper. Mix well.
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Step 3
Transfer mushroom mixture to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 4
Place the bag in the water bath and set the timer for 1 hour.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Drain the mushrooms and discard the cooking liquid.
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Step 1
Heat a large skillet over medium-high heat for 3 minutes. Add the mushrooms and sear until golden brown, about 1 minute.
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Step 2
Transfer mushrooms to a serving plate, season with salt and pepper, and top with additional thyme. Serve as a side with your favorite dish and enjoy!