Recipe-71-Mushroom Confit in Olive Oil
Ever gotten a craving for something savory and exotic without being too adventurous? Mushroom confit in olive oil is the answer! This tantalizing dish will delight your taste buds with its intense flavor and luxurious texture. Our mushroom confit uses only fresh mushrooms that are hand-selected for quality, then slow cooked to perfection in extra virgin olive oil. The result is an incredibly flavorful dish that can add life to any meal. Serve it as a side or enjoy it on its own – this simple treat is sure to become one of your favorite dishes!
500g mushrooms of your choice
- 5 cloves garlic
2 teaspoons balsamic vinegar
2 cups olive oil
- 2-4 bay leaves
1 teaspoon pink pepper corns
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.
Add the remaining olive oil, the salt, peppercorns and the bay leaves. If you have a cooking thermometer keep the temperature at 170°F allowing to simmer for 5 more minutes.
- 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.
Products used in this Recipe: