Mushroom Confit

Recipe Ingredients

2 lbs	908g / 32oz	Assorted Wild and Exotic mushrooms - cleaned, stemmed
3		Bouquet garni, (bay leaves, garlic heads,
		Thyme and peppercorns)
1/4 cup	59ml	Salt
2		Vegetable oil
1 lb	454g / 16oz	Fresh pasta sheets - torn into pieces
3 tablespoons	45ml	Truffle oil
1/2 cup	73g / 2.6oz	Shaved Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped 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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A04 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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