Sous Vide Balsamic Shiitake Mushrooms

Serves 4

This mushroom recipe can be used and served hot or you can skip the searing step and the mushrooms can be used cold in salad or antipasti plate.  Mushrooms act like sponges that soak up all the flavor around them.  This flavor intensifies when using Sous Vide.  You can change the aromatics in this for others that you like.  

Ingredients
1 lb shiitake mushrooms, wiped clean, stem removed
5 sprigs fresh thyme
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp salt
2 tbsp unsalted butter

Directions

1. Preheat the water bath to 185°F.
2. In a mixing bowl, combine the shiitake mushrooms, thyme, olive oil, balsamic vinegar and salt.  Mixing well so that the mushrooms are dressed in the liquids.
3. Place all the contents in a bag, vacuum seal or use the water displacement method.
4. Cook the mushrooms for 40 minutes.  Remove from the water bath and bag and discard the cooking liquids.
5. Heat a large cast iron skillet over high heat.  Add the butter to the skillet.
6. Once the butter has melted add the mushrooms and sear them until brown.
7. Remove from the skillet and serve.