Mushroom Confit
Instructions:
- 2 Pound Assorted Wild and Exotic mushrooms; cleaned, stemmed
- 3 Bouquet garnish; (bay leaves, garlic heads, Thyme and peppercorns)
- 1/4 Cup Salt
- 2 Quart Vegetable oil
- 1 Pound Fresh pasta sheets; torn into pieces
- 3 Tablespoon Truffle oil
- 1/2 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.