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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