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
Details
Servings 4
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.
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