Pennsylvania mushrooms, most of which are grown in Kennett Square in Chester County, are some of the finest culinary mushrooms in the world. Fresh, flavorful and full of nutrition, we love them on burgers, smothered in cheese in a Mexican-inspired dip and simply seasoned and roasted. One of our new favorite methods of preparing local mushrooms is cooking them sous vide — vacuum-sealed in a plastic bag with oil, soy sauce and aromatics and simmered gently in hot water with an immersion circulator. The mushrooms turn out so tender and juicy, and they make an incredible topping on toast with a swipe of creamy, local ricotta cheese.
Sous Vide Pennsylvania Mushrooms and Ricotta Toast
- 1 pound PA mushrooms, cleaned and cut into bite-size pieces
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Champagne vinegar
- 2 teaspoons fresh thyme leaves, plus more for serving
- 1/2 teaspoon black pepper
- 1 cup whole-milk PA ricotta
- 4 slices whole-grain PA bread, toasted
- Fresh parsley, finely chopped, for serving
- Preheat large pot of water with sous-vide immersion circulator to 176°F according to manufacturer directions. Combine the mushrooms, garlic, soy sauce, olive oil, vinegar, thyme and pepper in medium bowl. Place the mushroom mixture in vacuum-seal bag and remove air.
- Completely submerge bag in water bath and cook for 30 minutes.
- To serve, lather toast with ricotta and top with mushrooms and drizzle with cooking liquid. Garnish with thyme and parsley.