Mushroom Confit with Pasta Rags & Truffle Oil

Mushroom Confit with Pasta Rags & Truffle Oil
Mushroom Confit with Pasta Rags & Truffle Oil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed

  • Kosher salt and freshly ground black pepper

  • 2

    bay leaves

  • 3

    cloves garlic, smashed

  • 2

    sprigs fresh thyme

  • 1

    sprig fresh rosemary

  • 2

    tablespoons salt

  • 2

    quarts safflower oil or other light, non-flavored oil

  • 1

    pound fresh pasta sheets, torn into pieces

  • 1

    teaspoon truffle oil

  • 1

    //2 cup shaved Parmigiano-Reggiano

  • 2

    tablespoons chopped chives

  • Kosher salt and freshly ground black pepper

Directions

Preheat oven to 275°F. In a large colander toss the mushrooms with salt and black pepper to taste. Set colander aside—over a bowl—for 1 hour, stirring occasionally. Allow the mushrooms to release as much liquid as possible. Drain the liquid from the mushrooms. In a 1-gallon baking or roasting pan, combine the mushrooms, bay leaves, garlic, thyme, rosemary 2 tablespoons salt, and vegetable oil. Stir well; make sure that the oil completely covers the mushrooms, Cover the pan with aluminum foil. Roast the mushrooms for 1 to 1 1/2 hours, or until soft and tender. Remove from the oven and drain the mushrooms, reserving oil. Bring a pot of salted water to a boil Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms,2 to 3 tablespoons of reserved cooking oil, the truffle oil, cheese, chives, and salt and black pepper to taste. Serve immediately.

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