Free Recipe Mushroom Confit
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom Confit Recipe
2 lb Assorted Wild and Exotic
-mushrooms; cleaned, stemmed
3 Bouquet garni; (bay leaves,
-garlic heads,
Thyme and peppercorns)
1/4 c Salt
2 qt Vegetable oil
1 lb Fresh pasta sheets; torn
-into pieces
3 tb Truffle oil
1/2 c Shaved Parmigiano-Reggiano
-cheese
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Chopped chives
Mushroom Confit Preparation
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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 03-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Mushroom Confit?
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