Recipe: Sous Vide Portobello Mushrooms with Balsamic Glaze & Arugula SaladDescription: Tender sous vide portobello mushrooms glazed with balsamic vinegar and olive oil, paired with a fresh arugula salad tossed in lemon vinaigrette and topped with toasted pine nuts.Serves: 4 people Total Time: 110Difficulty: Easy to follow Ingredients needed: 4 pieces portobello mushrooms, 0.25 cup balsamic vinegar, 0.25 cup olive oil, 1 teaspoon thyme, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 4 cups arugula, 2 tablespoon lemon juice, 0.25 cup pine nutsInstructions: Preheat your sous vide water bath to 85 degrees Celsius. Clean the portobello mushrooms and remove the stems. In a bowl, mix balsamic vinegar, olive oil, thyme, salt, and pepper. Place the mushrooms in a vacuum-seal bag with the balsamic glaze. Seal the bag. Submerge the bag in the sous vide water bath for 1 hour and 15 minutes. While the mushrooms are cooking, prepare the arugula salad by whisking together lemon juice, olive oil, salt, and pepper in a bowl. Toss the arugula with the lemon vinaigrette and set aside. Toast the pine nuts in a dry pan over medium heat until golden brown. Set aside. Once the mushrooms are done, remove them from the bag and pat dry. Preheat a grill to medium-high heat. Grill the mushrooms for 2-3 minutes per side, brushing with additional balsamic glaze as needed. Serve the mushrooms alongside the arugula salad, topping the salad with toasted pine nuts.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, sous vide, grilled, saladThis Sous Vide Portobello Mushrooms with Balsamic Glaze & Arugula Salad recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 110 minutes. Great for weekly meal prep and family dinners.