Whole portobello mushrooms sous vide?

Most people seem to boil, fry, roast or saute mushrooms -- any benefit to cooking them whole sous vide? If so, how best to prepare them? Temperature & cook time?

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Emmett_Barton_12803

I'm not sure. Mushrooms have such great flavor and a high quantity of glutamates, I almost wonder if they would be good to sous vide with other things in order to flavor them. Portobello are pretty hardy; I imagine you could cook them at around 80-85 °C for anywhere between 30-60 minutes. Just try it and see how it goes!

Bafoza_7742

Oh Please don't do it I beg of you.

You know what, I dare you to.

Larry_Barry_63657

Emmett, I actually did just that 85C @ 30 minutes. They were a little firm to cut into but had a juicy, succulent texture and flavor. I actually enjoyed it quite a bit but plan to try again @ 60 minutes to see if the firmness will reduce a bit.

Susann_95366

Thinking about doing this. How did it work out after 60 minutes?

Susann_95366

john, how did it work out after 60 minutes of run time?

Chuck_Tung_7320

How did it go with 60 min?

lolita_cortes_523868

New Zealand chef Chantelle Nicholson, cooks them for 1 hr at 70c in a reduction of Madeira and butter. I'm going to test that.