Mushroom Confit
The perfect way to preserve those gorgeous mushrooms
When there is a chill in the air, it makes me crave mushroom! What better way to savor the bounty of the forest than by making a batch of delicious mushroom confit? Not only is it incredibly flavorful, but it's also a fantastic way to preserve your harvest for months to come.
What is Mushroom Confit?
Confit, traditionally a French method, involves slow-cooking ingredients in their own fat. In this case, we're using mushrooms, gently simmered in olive oil and herbs until they are incredibly tender and infused with flavor.
Why Use Locally Sourced Mushrooms?
Peak Flavor: Locally sourced mushrooms are often at their peak freshness and flavor, offering a truly unique taste experience.
Supporting Local Farmers: By purchasing from local farmers, you're supporting your community and sustainable agriculture.
Reduced Environmental Impact: Sourcing locally minimizes transportation distances, reducing the carbon footprint associated with food.
Enjoy Your Mushroom Confit!
Appetizer: Spoon over crostini with brie or herbed ricotta cheese.
Soup Booster: Add to soups and stews for an extra layer of flavor.
Charcuterie Board Star: Include it as a delicious addition to your next charcuterie board.
Pasta Topping: Toss with pasta and your favorite sauce.
Tips & Variations:
Spice it Up: Add an extra pinch of red pepper flakes for a touch of heat.
Herbaceous Infusion: Experiment with different herbs like sage, oregano, or tarragon.
Wine Addition: Add a splash of wine (like dry white or red) to the pot for extra complexity.
Making mushroom confit is a rewarding experience that allows you to savor the flavors of the season. So get out there, find some locally sourced mushrooms, and enjoy the delicious results!
With grace, grit & gratitude,
xx, JeriLynne
Wild Mushroom Confit
Ingredients
2 pounds fresh mushrooms of any kind, cleaned, woody stems removed
2 teaspoons Diamond Crystal kosher salt
4 cloves garlic, peeled and lightly crushed
2 sprigs fresh thyme
1 sprigs fresh rosemary
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly-ground black pepper
2 cups extra-virgin olive oil, plus more as needed
Method
Adjust rack to lower-middle position and preheat oven to 275°F. Slice or tear mushrooms into bite-sized pieces. Place in colander set into large bowl, toss with kosher salt, and let stand for 30 minutes, stirring occasionally. Discard any water collected in bowl.
Transfer mushrooms to Dutch oven, along with garlic cloves, thyme, rosemary, bay leaves, red pepper flakes, and black pepper, and toss to combine. Add oil, stir to combine, and transfer to oven.
Cook, stirring occasionally, until mushrooms are tender, 1-1/2 to 2 hours. Allow to cool. Discard herb stems and bay leaves. Pack mushrooms in jars, along with enough oil to cover. (Excess oil may be reused or repurposed.) Seal and refrigerate for up to 10 days, or freeze for up to 2 months.