Sous Vide Wild Mushroom Bisque

(61)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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There are few things more satisfying than the first spoonful of a rich mushroom soup and this quick and easy recipe for Sous Vide Wild Mushroom Bisque is no exception. Mushrooms are pretty much little flavor sponges and the infusion is only intensified when theyâ
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Ingredients for 4

  • 1 pound assorted wild mushrooms, such as oyster, crimini, and shiitake, stems removed

  • 1/2 cup heavy cream

  • 1 shallot, thinly sliced

  • 3 tablespoons unsalted butter

  • 2 tablespoons brandy or cognac

  • 1 tablespoon fresh thyme, minced

  • 2 teaspoons kosher salt

  • 1 clove garlic, minced

  • 1 teaspoon freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).

  • Step 2

    Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender and puree until smooth, about 1 minute. Add additional cream or water to reach desired consistency.

    • Step 1

      Season to taste with salt and pepper. Drizzle with olive oil, if desired. Serve.

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190 F / 87.8 C Recipe Temp
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