Sous Vide Wild Mushroom Bisque
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Pro-level cooking techniques made simple.
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
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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.
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.
Season to taste with salt and pepper. Drizzle with olive oil, if desired. Serve.