Mushroom Confit
By: Anonymous
Published: Thursday, December 3, 2009 - 10:26pm

Ingredients




2 pounds Assorted Wild and Exotic mushrooms cleaned, stemmed
3 Bouquet garni, (bay leaves, garlic heads, 
1/4 cup Salt
2 quarts Vegetable oil
1 pound Fresh pasta sheets torn into pieces
3 tablespoons Truffle oil
1/2 cup Shaved Parmigiano-Reggiano cheese
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons Chopped chives





Preparation

1 Preheat the oven to 200 degrees. 2 In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1 1/2 hours, or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil. 3 Bring a pot of salted water to a boil. Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately. 4 This recipe yields 4 to 6 servings. 


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Preparation

 1  Preheat the oven to 200 degrees.  2  In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1 1/2 hours, or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil.  3  Bring a pot of salted water to a boil. Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately.  4  This recipe yields 4 to 6 servings.