25
Recipes
Mushroom Mélange
Serve these savory mushrooms alongside Classic Sirloin Steak. Add to buttered noodles,
brown rice, Israeli couscous, or polenta. Chop Mushroom Mélange to use as a base for
mushroom aioli.
Serves 4
• 1 lb. sliced baby portobello, oyster, shitake,
and/or morel mushrooms,
your choice
Marinade
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh thyme
• 6 cloves roasted garlic (may substitute 2
cloves raw garlic, minced)
1. Following the directions outlined in the instruction manual, assemble and program the
CRUX Sous Vide Professional Style Cooker: 176°F for 30 minutes.
2. Add all ingredients to a large zipper bag. Massage marinade into the sliced mushrooms.
3. Remove as much air as possible from the bag. When the ready signal sounds, place and
clip bag in water, making sure the bag is fully submerged.
4. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the cooking bag. Drain the mushrooms, reserve the rich and flavorful
cooking liquid for later use in soups, gravies, sauces.
5. Use a hot iron skillet to sear mushrooms in butter until the mélange is a buttery brown.
TIP: Wild Mushroom Tapas! Pile warm Wild Mushroom Mélange onto toasted
crusty bread. Top with a thin slice of triple cream brie cheese. Place under a
preheated broiler for 30 seconds to 1 minute or until the cheese is softened to
your liking.