Thyme infused mushrooms with balsamic vinegar

Ingredients for 3

• 400g champignon mushroom, cleaned and cut into halves

• Fresh thyme

• 1 clove of garlic, not peeled

• Salt and pepper

• 1 tbs of olive oil

• 2 tbs of balsamic vinegar

• 1tsp of sugar

• Fresh parsley, chopped

Directions

• 

  Step 1

  1. Preheat your sous vide water bath to 79°C. Meanwhile season the mushrooms with salt and pepper and Place them in the bag along with thyme and garlic clove. Seal the bag using the water displacement method, or use a vacuum sealer.

• 

  Step 2

  2. Lower the bagged mushrooms into the water bath and cook for 35minutes. When done remove from them from the water bath and pat them dry.

• Step 3

  3. Preheat the olive oil in a pan on higher heat and add the mushrooms. Stir frequently for about 1 minute. Add vinegar and sugar and let it evaporate on higher heat. This can take 1-2 minutes. Turn the heat off, season with salt and pepper if needed and add freshly chopped parsley.

• 

  Step 4

  Serve warm as a side dish or as a cold appetizer drizzled with extra virgin olive oil. Can be stored in a fridge up to 4 days.

• Step 0

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