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Mushroom Confit

Type: Pasta, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozAssorted Wild and Exotic mushrooms - cleaned, stemmed
3   Bouquet garni, (bay leaves, garlic heads,
  Thyme and peppercorns)
1/4 cup 59mlSalt
2   Vegetable oil
1 lb 454g / 16ozFresh pasta sheets - torn into pieces
3 tablespoons 45mlTruffle oil
1/2 cup 73g / 2.6ozShaved Parmigiano-Reggiano cheese
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped chives

Recipe Instructions

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.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) - Downloaded from their Web-Site -


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