Mushroom Confit with Pasta Rags & Truffle Oil

By HeatherS

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

Preparation

Step 1

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.