Sous Vide Mushrooms - quick and easy to make, packed with flavor and are a pure delight to eat. Excellent with steaks, scrambled eggs, sauces and more. | Taste of Artisan

Sous Vide Mushrooms

Course: Appetizer
Cuisine: American
Keyword: sous vide, sous vide mushrooms
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Victor
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  • 1 lb mushrooms (e.g. maitake, shiitake, cremini, oyster, button, etc., cleaned, rinsed and cut into bite-size pieces)
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp olive oil (extra-virgin, very good quality)
  • 1 Tbsp sherry vinegar (or white vinegar, or balsamic vinegar if you want some sweetness)
  • 2 tsp fresh thyme leaves
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 tsp kosher salt (plus more to taste)


  • Preheat your sous vide water bath to 80°C (176°F).
  • In a bowl, combine the mushrooms with the rest of the ingredients and toss to coat evenly. Place the mushroom mixture in the bag and seal using the water displacement method, or use a vacuum sealer.
  • Lower the bagged mushrooms into the water bath and cook for 30 minutes.
  • Remove from the water bath and serve the mushrooms immediately.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg