Step 1

Heat a sous vide water bath to 130F degrees.

Step 2

Salt the fish and let it sit for 30 minutes.

Step 3

Mix together the butter and miso to make a paste.

Step 4

Combine all the ingredients (except mushrooms) in a vacuum seal bag and seal.

Step 5

Cook for 30 minutes.

Step 6

Heat a skillet over medium heat and add the mushrooms.

Step 7

Remove the fish from the bag and set aside. Add the bag juice to the mushrooms in the skillet and cook for 2-3 minutes. (If the sauce is too thick, add some additional butter).

Step 8

Spoon the mushroom sauce over the fish and serve.

Step 9

**If using dried shiitakes, soak them in hot water for 30 minutes, until they are softened. Squeeze the excess water out and slice, discarding the stems.