Sous Vide Mushroom Noodle Salad
A refreshing cold dish featuring tender sous vide mushrooms atop a bed of chilled noodles, perfect for a summer meal.
Prep 20m
· Cook 55m
· Total 1h 15m
10 ingredients
The use of mushrooms as a primary protein connects to medieval culinary practices where foraged ingredients were staples in the diet, illustrating resourcefulness in times of uncertainty. Similarly, the dish's reliance on noodles reflects the historical importance of grain in European cuisine, a staple during times of economic hardship. This recipe marries tradition with modern technique, echoing the challenges of both past and present. Inspired by The Only Real Solution to the A.I. College Cheating Crisis and Fears of a French Government Collapse Send Its Borrowing Costs Soaring.
Instructions
- Preheat the sous vide water bath to 85°C.
- In a bowl, combine sliced mushrooms, olive oil, soy sauce, minced garlic, and thyme. Mix well.
- Transfer the mushroom mixture into a vacuum bag and seal tightly. Place in the water bath and sous vide for 45 minutes.
- While the mushrooms are cooking, prepare the noodles according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked noodles, sliced cucumber, sliced red bell pepper, and chopped cilantro.
- Once the mushrooms are done, remove them from the bag and let them cool slightly before adding them to the salad.
- Drizzle lime juice over the salad and toss everything together gently.
- Serve chilled, garnished with extra cilantro if desired.