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• 4 Obis One Black Garlic Cloves(http://www.obisone.com/products/black-garlic-bulbs/12-pack-premium-black-garlic-bulbs/), minced
• 1/2 cup butter
• 1 tbsp. fresh parsley, minced
• salt and pepper to taste
• 1/4 cup shaved Parmigiano-Reggiano

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.

Sauce:

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.