Pulled Mushroom “Pasta” With Black Garlic Butter Sauce

nspired 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

  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.

  7. Sauce:

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

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

  10. Shave Parmigiano-Reggiano on top and enjoy.

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