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Mushroom Confit
2
3
Pound Assorted Wild and Exotic mushrooms; cleaned, stemmed
Bouquet garni; (bay leaves, garlic heads,
Thyme and peppercorns)
1
2
1
3
1
/4 Cup Salt
Quart Vegetable oil
Pound Fresh pasta sheets; torn into pieces
Tablespoon Truffle oil
/2 Cup Shaved Parmigiano−Reggiano cheese
Salt; to taste
Freshly−ground black pepper; to taste
2
Tablespoon Chopped chives
Preheat the oven to 200 degrees. 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.
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. This recipe
yields 4 to 6 servings.
Mushroom Confit
420
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