Mushroom Confit

Name: Mushroom Confit
Ingredients: 2 pounds assorted wild and exotic mushrooms, cleaned and stemmed; 3 bouquet garni (bay leaves, heads of garlic, thyme and peppercorns); 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 and black pepper; 2 tablespoons chopped chives

9 ingredients

10 steps

Ingredients

2 pounds assorted wild and exotic mushrooms, cleaned and stemmed
3 bouquet garni (bay leaves, heads of garlic, thyme and peppercorns)
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 and black pepper
2 tablespoons chopped chives

Directions

1

Preheat the oven to 200 degrees.
2

In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil.
3

Stir to blend all the ingredients.
4

Cover the pan with aluminum foil and place in the oven.
5

Slow roast the confit for 1 to 1 1/2 hours, or until the mushrooms are soft and tender.
6

Remove from the oven and drain the mushrooms, reserving the oil.
7

Bring a pot of salt water to a boil.
8

Cook the pasta for 3 to 4 minutes and drain.
9

In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives.
10

Serve the pasta immediately