Thyme-Infused Sous Vide Mushrooms

Mushrooms turn out great when cooked using a sous vide with thyme and parsley, then sauteed in garlic-infused olive oil for a few minutes.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 120 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.