Confit (pronounced kon-FEE) comes from the French word confire, which means to preserve. It can be used to describe almost anything, including fruits or vegetables, cooked low and slow in a liquid inhospitable to bacteria. The liquid preserves and flavors. Read more about confit.
Preheat the oven to 275°. Wipe mushrooms clean of debris and trim off any unwanted stems. Heat a Dutch oven or large, oven-safe skillet over medium heat. Heat ½ cup oil in the pan, then add the mushrooms and sauté for 2 to 3 minutes until they begin to brown. Add the rest of the oil, garlic, thyme, bay leaves, rosemary and peppercorns to the pan and transfer to the preheated oven. Bake for 60 to 90 minutes. Remove from the oven and add the salt and red wine vinegar, toss to combine and let it cool completely.
To serve immediately, spoon the mushrooms out with a slotted spoon. To store, spoon the mushrooms into a glass jar with a slotted spoon. Strain the remaining oil through a fine mesh strainer into the jar and discard the herbs. Store in the fridge for up to 2 weeks.
Edible Michiana original recipe
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