I placed sliced white mushrooms and barbecue sauce in a zip top bag and cooked them in a sous vide at 193° for one hour. Once cooled, I strained the mushrooms and put them on a silicone sheet and put them in my air fryer at 410° for 20 minutes. I put the sauce in a pan and boiled off the mushroom liquid, leaving behind the mushroom essence in the barbecue sauce.
Results the mushrooms were crunchy on the edges, but meaty and chewy in the center. They were even more fantastic dipped in the reduced barbecue sauce.
I would make these again-this is already my third time!
by ross2752
2 Comments
That’s cool! I can’t imagine mushrooms being better than just being sauteed but heck yeah! I feel like I would want to do these whole if I were to sous vide them
I love mushrooms. Do you know what the idea behind sous vide mushrooms are though? What does it do? I feel like you could broil them easily but there is just too much moisture