Mushroom Season Meets Sous-Vide: Turning Autumn into a Culinary Experience

October is here - and with it, the most wonderful time for all mushroom lovers. Forests and meadows are now brimming with delicious chanterelles, porcini, and bay boletes. What could be better than preparing these freshly foraged treasures of nature in a particularly gentle way? Sous-vide cooking - vacuum cooking in a water bath - is the perfect method to preserve the full aroma of the mushrooms and highlight their delicate texture.


Why Sous-Vide and Mushrooms Are a Perfect Match

Anyone who loves mushrooms knows: they’re delicate. When fried or boiled too aggressively, they quickly lose their flavor and texture. Sous-vide cooking, on the other hand, gently cooks chanterelles, porcini, and other mushrooms at a low temperature in a vacuum-sealed bag. This method preserves their taste, nutrients, and color completely. Sous-vide - French for “under vacuum” - means that the food is sealed airtight in a vacuum bag and heated in a water bath at a precisely controlled temperature. The result: incredibly tender, flavorful, and juicy mushrooms - just like in gourmet cuisine.


The Advantages of Sous-Vide Cooking at a Glance

Sous-vide is no longer just a trend - it’s a precise, healthy, and versatile cooking method with many benefits:

• Perfect temperature control: No overcooking or drying out - every ingredient is cooked to perfection.
• Intense flavor: Since no aromas can escape, the natural taste is preserved and even intensified.
• Nutrient-friendly: Vitamins, minerals, and color are fully retained.
• Guaranteed success: Whether meat, fish, vegetables, or mushrooms - with sous-vide, every dish turns out perfectly.

The Right Equipment for Sous-Vide Beginners and Professionals

To make sous-vide cooking a success at home, reliable technology is essential. With the Lava Sous-Vide Stick LX.20, getting started is effortless:

• 1200 watts of power for quick temperature reach
• Precise temperature control to ±0.1 °C
• Integrated circulation propeller for even heat distribution
• Flexible use in any heat-resistant container

For those who want a more professional setup, theLava Sous-Vide Set XXL  offers everything you need: a 12-liter sous-vide basin with lid, energy-saving neoprene insulation sleeve, and a practical bag holder.

Technology is one thing - but true enjoyment begins when the first aromas rise from the vacuum bag. So, it’s time to turn theory into delicious practice: with a recipe that brings autumn to your plate.

Recipe Tip: Sous-Vide Chanterelles in Herb Butter with Toasted Baguette

A simple yet incredibly aromatic dish that perfectly celebrates mushroom season in October:

Ingredients

Mushrooms:
400 g fresh chanterelles
40 g butter
1 small garlic clove, finely chopped
3 sprigs fresh thyme
1 tbsp olive oil
Salt & freshly ground pepper

Side:
1 baguette
1 tbsp olive oil
Optional: 1 small garlic clove for rubbing


Preparation:

1. Prepare the chanterelles: Gently clean them and halve any large ones.





2. Vacuum-seal: Place the mushrooms, butter, garlic, thyme, olive oil, salt, and pepper in a vacuum bag, then seal it tightly.

3. Sous-vide cooking: Cook for 30 minutes at 85 °C (185 °F) in a water bath.





4. Toast the baguette: Slice, brush with olive oil, and toast in the oven or in a pan until golden brown. If desired, rub with a cut clove of garlic.





5. Finish: Shake the bag briefly to mix the butter and juices. Spoon the chanterelles with their herb butter over the toasted baguette slices – and enjoy!





Tip: For an extra touch, sprinkle with fresh parsley or a few drops of lemon juice before serving.



👉 To the recipe video: How to make perfect sous-vide chanterelles



Natural, Healthy, and Full of Flavor

Sous-vide cooking stands for a natural and mindful approach to cuisine - completely free of additives. High-quality, plasticizer-free vacuum bags ensure that no liquid escapes and all aromas stay sealed inside. This technique truly shines with mushrooms: they remain juicy, aromatic, and develop a depth of flavor like never before. October’s mushroom season is the perfect time to give sous-vide cooking a try. Whether you’re a beginner or an experienced home chef, the Lava LX.20 sous-vide stick and premium vacuum bags will help you create gourmet-level dishes with ease. Try it out: Sous-Vide Chanterelles in Herb Butter with Toasted Baguette - a simple yet refined autumn dish that showcases just how flavorful, healthy, and modern mushroom cuisine can be today.