Recipe-71-Mushroom Confit in Olive Oil
Confit is the French way of preserving various types of food - the stylish, sophisticated way. We are doing it the Kasandrinos way to add a Mediterranean flare and get the best of both worlds. Mushrooms are the safe, fool-proof way to try out the concept, especially if you are a confit beginner. They are soft and tender and they will soak up all the olive oil goodness fast, so that you don’t have to spend all day in the kitchen. Our favourite way of serving them is on top of blinis, sprinkled with coarse sea salt. What’s yours?
In a large, deep pan heat 1/3 of the amount of olive oil and sauté the mushrooms whole for 2-3 minutes until golden on all sides. Add the garlic cloves whole, lower the heat to medium and keep sautéing for 1-2 minutes until the garlic turns golden. Reduce the heat to low.
- Carefully transfer into a heat proof jar.
- Let it cool down until it reaches room temperature and stir in the vinegar.
- Serve the mushrooms as a side dish or tart/pizza toppings or sandwich filling. Use the oil as a salad dressing or add a tablespoon to your soups and vegetable puree. Or simply use as a dipping oil with a chunk of bread warm from the oven.