Thyme Infused Sous Vide Mushrooms Recipes

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THYME-INFUSED SOUS VIDE MUSHROOMS



Thyme-Infused Sous Vide Mushrooms image

Try cooking mushrooms using a sous vide with thyme and parsley first, then finish in a skillet with garlic-infused olive oil.

Provided by Bren

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 8

1 pound sliced mushrooms
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon olive oil
1 pinch freshly ground black pepper, to taste
2 tablespoons olive oil
2 large cloves garlic, sliced
salt to taste

Steps:

  • Combine mushrooms, thyme, parsley and 1 tablespoon olive oil in a sealable plastic bag. Add fresh pepper and shake to distribute the seasonings. Use a vacuum sealer to remove the air and seal the bag.
  • Attach a sous vide precision cooker to a large pot filled with water and set temperature to 175 degrees F (79°C). Lower the sealed bag into the water and submerge. Set timer to 30 minutes. If you don't have a sous vide rack, use stainless steel tongs to hold the bag in place.
  • Meanwhile, heat 2 tablespoons olive oil in a nonstick skillet over low heat and add sliced garlic. Cook for 10 minutes to infuse oil. Remove from heat until mushrooms are finished cooking.
  • When mushrooms are finished cooking, heat garlic oil over medium-high heat. Scoop mushrooms out of the bag using a slotted spoon and saute in garlic oil for 3 to 4 minutes. Season with salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 4.9 g, Fat 10.5 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 45.8 mg, Sugar 1.9 g

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