Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
These mushrooms go great with steak, lamb and roasted meats. By using half truffle oil and olive oil, the truffle flavor is not overpowering, allowing you to use this as a side to many dishes.
Ingredients for 2
- 10 large button or cremini mushrooms
- 3 tablespoons truffle oil
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 1 clove garlic, thinly sliced
- Salt and freshly ground black pepper
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 185ºF (85ºC).
Step 2
Combine mushrooms, truffle oil, olive oil, thyme, and garlic in a large bowl. Season with salt and pepper. Mix well.
Step 3
Transfer mushroom mixture to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Step 4
Place the bag in the water bath and set the timer for 1 hour.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Drain the mushrooms and discard the cooking liquid.
Step 1
Heat a large skillet over medium-high heat for 3 minutes. Add the mushrooms and sear until golden brown, about 1 minute.
Step 2
Transfer mushrooms to a serving plate, season with salt and pepper, and top with additional thyme. Serve as a side with your favorite dish and enjoy!