Dear Valued Customers: Yay! Obis One expects to begin shipping in stock items for backorders and new orders this Sunday, May 29! Expect increasing offerings as we've begun full production to serve you (especially organic peeled black garlic cloves) which takes a couple months to get perfect. THANK YOU, THANK YOU, THANK YOU for those who have understood and as always, have our back. Know that this situation was beyond our control as we would never not perform with the highest standard of organic black garlic worldwide. 



Pulled Mushroom “Pasta” with Black Garlic Butter Sauce

Published March 14th, 2014 by ObisOne

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



  • 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


Mushrooms: 1.

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.

2. Clean mushrooms by using a slight damp cloth. 3.

3. Combine mushrooms, olive oil, thyme and black garlic crack. Vacuum seal. 4.

4. Cook sous vide in 195°F bath for 4 hrs. 5.

5. Carefully remove mushrooms from the vacuum-sealed bags and drain on a half sheet tray lined with paper towels. 6.

6. Remove heads and pull mushrooms apart making small strings.


1. Using a saucepan, saute garlic in butter. Remove from the heat. 2.

2. Add mushroom “pasta” to butter and stir in parsley, salt and pepper; toss to coat. 3.

3. Shave Parmigiano-Reggiano on top and enjoy.

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