Mushroom Confit
Ingredients
- 1.5 pounds assorted mushrooms
- 2 cups extra-virgin olive oil
- 6 garlic cloves, peeled and sliced
- 6 sprigs fresh thyme
- 2 bay leaves
- 4 sprigs fresh rosemary
- 2 teaspoons whole black peppercorns
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
Instructions
- 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
