Sarah Brown
Confit is a French term that refers to a method of preserving food by cooking it slowly in fat. Traditionally, this technique was used for meat, but mushroom confit is a vegetarian-friendly alternative that can be made with any variety of mushrooms, from small button mushrooms to wild mushrooms like shiitake, chanterelle, and oyster mushrooms. The mushrooms are typically seasoned with salt, herbs, and aromatics like garlic, then cooked over low heat in olive oil or duck fat. The resulting dish is tender and aromatic, with a deep, rich flavour that can be used as a condiment, side dish, or topping for pasta, omelettes, or roasted chicken.
| Characteristics | Values |
|---|---|
| Definition | Confit is a French term that refers to an ingredient preserved in fat, traditionally meat that's been marinated in salt and herbs, then slowly and gently cooked in its own fat. |
| Purpose | A way to preserve and cook mushrooms, extending their shelf life. |
| Mushroom types | Any variety of mushrooms can be used, including wild mushrooms such as shiitake, chanterelle, oyster, trumpet, portobello, maitake, chicken of the woods, golden chanterelles, saffron milk cap pine, Swiss brown, and regular white mushrooms. |
| Preparation | Mushrooms are sliced, seasoned with salt, pepper, herbs, and aromatics like garlic, and covered in oil before being baked in the oven at low heat. |
| Storage | Can be stored in airtight containers or jars in the refrigerator for up to a month or two. The oil can be reused for cooking or another batch of mushroom confit. |
| Serving suggestions | Can be served as a topping on pasta, French omelet, roasted chicken, toast, mashed potato, pizza, or as a side dish. |
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What You'll Learn
What type of mushrooms can be used for confit?
Mushroom confit is a French dish of slow-roasted mushrooms in olive oil with aromatics like garlic and fresh herbs, softened over a few hours in a low-heat oven. The term confit refers to an ingredient preserved in fat, either its own, as with duck confit, or in olive oil, like garlic confit. Mushroom confit extends the life of fresh mushrooms and deepens their innate sweetness, resulting in a complex flavour profile that suits several uses.
You can use small button mushrooms or any variety of mushrooms to make mushroom confit. Wild mushrooms such as shiitake, chanterelle, oyster mushrooms, and trumpet mushrooms impart a complex flavour to the dish. If you are using multiple kinds of mushrooms, halve or quarter them where necessary to make everything equal in size to ensure the confit cooks evenly.
Some recipes suggest using lard or duck fat instead of olive oil to cook the mushrooms. If you are using lard or duck fat, you can fry the mushrooms golden brown after they are cooked. Cut the mushrooms into meaty pieces, weigh them, season them with 1% (or slightly more) of their weight in salt in grams, then mix them with a bunch of herbs, rest overnight, and cook slowly in the fat.
If you are using olive oil, you can cook the mushrooms on a stovetop or in the oven. Arrange the mushrooms in a single layer in a baking dish or on a rimmed baking sheet. Pour the oil mixture over the mushrooms, and season with salt and pepper. Gently toss to combine the ingredients. Roast the confit in the oven until it becomes soft and very tender, but still plump, for about 2 hours.
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How to prepare mushrooms for confit
Preparing mushrooms for confit involves a few simple steps. Firstly, choose your mushrooms. Wild mushrooms such as shiitake, chanterelle, oyster, and trumpet mushrooms add a complex flavor to the dish. You can also use button mushrooms or any variety you prefer. If using multiple types, ensure they are all roughly equal in size so that they cook evenly.
Next, brush the mushrooms clean and trim the stems, keeping them whole. You can then season the mushrooms. A typical seasoning mix includes salt, pepper, and herbs such as thyme, bay leaves, rosemary, and peppercorns. Some recipes also suggest adding a teaspoon of brown sugar or balsamic vinegar to enhance the natural earthiness of the mushrooms. You can also add garlic for extra flavor.
After seasoning, gently heat oil in a large skillet or saucepan over medium heat. Add the mushrooms and sauté for 2-5 minutes until they begin to brown. Then, add the rest of your oil and continue to cook over low heat. The mushrooms should be cooked slowly, poaching in the oil until they are soft and
Once cooked, remove from the heat and let the mushrooms cool. As they cool, the juices will separate from the oil. You can then pour off the oil and reserve it for future use in another batch of mushroom confit or for cooking other dishes. Finally, pack the mushrooms into jars or storage containers, along with any leftover liquid or oil.
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The process of cooking mushroom confit
Preparing the Mushrooms:
Firstly, clean and trim the mushrooms, keeping them whole or cutting them into bite-sized pieces. Wild mushrooms such as shiitake, chanterelle, oyster, and trumpet mushrooms are ideal, but you can also use button mushrooms or any variety you prefer. If using multiple types, ensure they are similar in size for even cooking.
Cooking the Confit:
Place the mushrooms in a saucepan, Dutch oven, or skillet and add enough oil to cover them. You can use olive oil, lard, or duck fat. Season the mushrooms with salt, pepper, and herbs such as thyme, rosemary, or bay leaves. Gently heat the oil over medium to medium-low heat until the mushrooms begin to brown, then reduce the heat to low.
Simmering and Storing:
Cook the mushrooms on low heat for about 20 minutes, or until they are tender and have absorbed the flavours. The cooking time may vary depending on the size of the mushrooms. You can also add garlic to the confit by smashing a clove and tossing it into the oil, or adding garlic pieces once the mushrooms are browned.
Once cooked, remove the mushrooms from the heat and let them cool. As they cool, the juices will separate from the oil. You can then store the mushrooms in airtight containers or jars, covered with the oil, in the refrigerator. The mushroom confit can be stored for up to a week, and the oil can be used for future batches or in other dishes.
Serving Suggestions:
Mushroom confit can be served as a topping over pasta, French omelet, or roasted chicken. It also pairs well with cheese boards, soft cheeses like ricotta or goat cheese, and toasted bread or crostini. To enhance the earthiness of the mushrooms, you can add a teaspoon of brown sugar or balsamic vinegar to the oil mixture before cooking.
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How to serve mushroom confit
Mushroom confit is a versatile dish that can be served in a variety of ways. Here are some ideas on how to serve mushroom confit and elevate your dining experience:
As a Topping
Mushroom confit makes a delicious topping for pasta, French omelette, or roasted chicken. Its rich flavour can enhance these dishes, providing a tasty and elegant touch. Simply spoon the mushroom confit over your chosen base and enjoy the combination of flavours.
With Cheese
Mushroom confit pairs beautifully with soft cheeses such as ricotta or goat cheese. Serve it alongside these cheeses on a cheese board, or incorporate it into a salad for a refreshing twist. The earthy notes of the mushrooms complement the creaminess of the cheese, creating a harmonious flavour profile.
With Toasted Bread
For a simple yet satisfying option, serve mushroom confit with grilled bread or crispy crostini. The texture of the toasted bread provides a delightful contrast to the tender mushrooms. For an extra touch of flavour, drizzle the confit with aged balsamic vinegar, sprinkle it with chives, or add fresh basil for a bruschetta experience.
As a Side Dish
Mushroom confit is an excellent side dish, especially when paired with polenta and wilted greens. Its earthy flavours and aromas make it a wonderful accompaniment to a variety of main courses. To serve, simply heat the mushroom confit gently and enjoy its warm, savoury goodness.
As a Condiment
Mushroom confit can be used as a condiment, adding depth and flavour to various dishes. Try it as a topping for appetizers, or incorporate it into vinaigrettes, dressings, or sauces. Its complex flavour profile makes it a versatile ingredient that can elevate the taste of many meals.
Remember, mushroom confit can be made with a variety of mushrooms, such as shiitake, chanterelle, oyster mushrooms, or even simple button mushrooms. The key to a successful mushroom confit is slow cooking at low temperatures to develop deep, rich flavours. Enjoy experimenting with this ancient preservation method and exploring the versatility of mushroom confit in your culinary creations!
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Storing mushroom confit
To store mushroom confit, you can follow these steps:
- After cooking the mushrooms, let them cool to room temperature.
- Sterilize your storage jars and utensils in boiling water and let them dry thoroughly.
- Pack the mushrooms into the jars, covering them completely with fat or oil. The fat will solidify, pressing any liquid to the bottom and creating an airtight seal.
- Date and label the confit.
- Store the confit in the refrigerator.
The mushroom confit will last for up to one month in the refrigerator. However, some sources suggest that it is best to eat it within a week. If you are concerned about botulism spores, you can simmer the contents of the jar for 15-20 minutes before consuming the mushrooms.
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Frequently asked questions
Confit mushrooms are mushrooms that have been cooked and preserved in oil or fat. This is an ancient method of preservation that extends the shelf life of mushrooms and deepens their innate sweetness, resulting in a complex flavour profile.
You can use any variety of mushrooms to make mushroom confit, including wild mushrooms such as shiitake, chanterelle, oyster, trumpet, saffron milk cap, porcini, hedgehog, milk cap, and St. George's mushrooms.
To make confit mushrooms, clean and trim the mushrooms, then slice them into bite-sized pieces. Season the mushrooms with salt, herbs, and aromatics like garlic, then cook them slowly in oil or fat. You can cook the mushrooms on the stovetop or in the oven, but it's important to maintain a low temperature to allow the flavours to develop thoroughly.
Confit mushrooms can be served as a topping for pasta, French omelette, or roasted chicken. They can also be served with a cheese board, as an accompaniment to soft cheeses like ricotta or goat cheese. Additionally, they can be served with toasted bread or thick slices of grilled bread, drizzled with aged balsamic and chives or sprinkled with fresh basil.
