In February I posted a valentine's day dinner menu - and then forgot to share the recipe for one of the best parts! This is a recipe for a mushroom confit courtesy of Emeril Lagasse. Note that I've included the original recipe here; I made it this way the first time; the second, I reduced the amount of oil to just enough to cover the mushrooms - this way seemed a bit gratuitous. Both turned out exceptionally well. Also, the recipe says to just clean and stem mushrooms - I found for pasta, it was better to chop them up a bit. I didn't have sheets of pasta, but do recommend splurging on fresh pasta, a pappardelle or tagliatelle or another thick pasta. The mushroom oil is amazing for pizzas, other pastas, in risotto or any other use you can think of - should keep for about two weeks in the fridge.
Ingredients
2 pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed
Kosher salt and freshly ground black pepper
2 bay leaves
3 cloves garlic, smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
2 Tbsp salt
2 quarts safflower oil or other light, non-flavored oil
1 pound fresh pasta sheets, torn into pieces, OR other fresh pasta, such as fettuccine
1 teaspoon truffle oil
1/2 cup shaved Parmigiano-Reggiano
2 Tbsp chopped chives
Kosher salt and freshly ground black pepper
2 bay leaves
3 cloves garlic, smashed
2 sprigs fresh thyme
1 sprig fresh rosemary
2 Tbsp salt
2 quarts safflower oil or other light, non-flavored oil
1 pound fresh pasta sheets, torn into pieces, OR other fresh pasta, such as fettuccine
1 teaspoon truffle oil
1/2 cup shaved Parmigiano-Reggiano
2 Tbsp chopped chives
Kosher salt and freshly ground black pepper
Directions
Preheat oven to 275 degrees. In a large colander, toss the mushrooms with salt and black pepper to taste. Set colander aside in the sink or over a bowl, and let sit for about 1 hour so that mushrooms will release some of their liquid. Drain well after 1 hour.
In a 1-gallon baking or roasting pan, combine the mushrooms, bay leaves, garlic, thyme, rosemary, 2 Tbsp salt, and vegetable oil. Stir well, making sure that the mushrooms are completely covered by the oil. Cover the pan with its lid or aluminum foil and roast for 1 to 2 hours, or until the mushrooms are tender and the oil smells fragrant. Remove from the oven and drain the mushrooms, reserving the oil.
Bring a pot of salted water to a boil. Add the pasta and cook for 2 to 4 minutes, or until al dente. Drain, and immediately toss with 2 to 3 Tbsp of the reserved mushroom oil. Add the mushrooms, truffle oil, cheese, and chives. Season to taste with salt and pepper, and serve immediately.
Strain leftover mushroom oil into a clean container and store in the refrigerator.