Recipes

Inspired by H. Alexander Talbot and Aki Kamozawa

Prep Time: 20 min.

Cook Time: 4 hrs.

Skill Level: Tough

Serves: 4 Side Dishes or 2 Small Plates

Ingredients

• Mushrooms:
• 2 1/2 cups of Trumpet mushrooms sliced in half lengthwise (enokis will work too)
• 1/4 cup of olive oil
• 1 tbsp. fresh thyme
• 1 tsp. Obis One Black Crack, ground
• Black Garlic Butter Sauce:
• 4 Obis One Black Garlic Cloves, minced
• 1/2 cup butter
• 1 tbsp. fresh parsley, minced
• salt and pepper to taste
• 1/4 cup shaved Parmigiano-Reggiano

Directions

Mushrooms:

Set immersion circulator to 195°F. If you are not using an immersion circulator, heat water in a large pot to 195°F, monitoring it throughout the process using a candy thermometer.

Clean mushrooms by using a slight damp cloth.

Combine mushrooms, olive oil, thyme and black garlic crack. Vacuum seal.

Cook sous vide in 195°F bath for 4 hrs.

Carefully remove mushrooms from the vacuum-sealed bags and drain on a half sheet tray lined with paper towels.

Remove heads and pull mushrooms apart making small strings.

Sauce:

Using a saucepan, saute garlic in butter. Remove from the heat.

Add mushroom “pasta” to butter and stir in parsley, salt and pepper; toss to coat.

Shave Parmigiano-Reggiano on top and enjoy.