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.
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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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
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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.
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Finishing Steps
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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.
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Step 1
Season to taste with salt and pepper. Drizzle with olive oil, if desired. Serve.