Thyme Infused Sous Vide Mushrooms Food

CREAMY MUSHROOM-THYME SOUP

Steps:

• In a 6-qt. stockpot, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes. Add mushrooms and thyme; cook 5 minutes longer., Stir in flour, salt and pepper until blended; gradually whisk in stock. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend., Puree soup using an immersion blender or cool soup slightly and puree in batches in a blender; return to pan. Add cream and sherry; heat through.

WILD MUSHROOM SOUP WITH THYME

Steps:

• Melt butter in heavy large pot over medium-high heat. Add shallots; sauté 1 minute. Add fresh mushrooms; sauté until tender, about 5 minutes. Add thyme and garlic; sauté until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes and porcini. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.
• Working in batches, puree soup in blender. Return soup to pot. Mix in Madeira and enough chicken broth to thin soup to desired consistency. Season with salt and pepper. (Can be prepared 2 days ahead. Refrigerate.)
• Bring soup to simmer and serve.

THYME-INFUSED SOUS VIDE MUSHROOMS

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.