Pulled Mushroom “Pasta” with Black Garlic Butter Sauce

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



Black Garlic Butter Sauce:
  1. 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.
  2. Clean mushrooms by using a slight damp cloth.
  3. Combine mushrooms, olive oil, thyme and black garlic crack. Vacuum seal.
  4. Cook sous vide in 195°F bath for 4 hrs.
  5. Carefully remove mushrooms from the vacuum-sealed bags and drain on a half sheet tray lined with paper towels.
  6. Remove heads and pull mushrooms apart making small strings.


  1. Using a saucepan, saute garlic in butter. Remove from the heat.
  2. Add mushroom “pasta” to butter and stir in parsley, salt and pepper; toss to coat.
  3. Shave Parmigiano-Reggiano on top and enjoy.

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