Sarah Brown
Mushroom confit is a dish of mushrooms cooked slowly in oil, often with herbs and garlic. The French term 'confit' refers to an ingredient that has been preserved in fat, such as duck fat or olive oil. The process of making confit involves cooking the ingredient slowly and gently, resulting in a rich, succulent texture. Mushroom confit is a versatile dish that can be served as a topping, side dish, or condiment, adding a deep flavour to various dishes. It can also be stored for later use, making it a convenient and tasty addition to any meal.
| Characteristics | Values |
|---|---|
| Definition | Confit comes from the French word "confire", which means "to preserve". It can be used to describe anything cooked slowly into a rich, succulent texture. |
| Ingredients | Mushrooms, oil, salt, garlic, herbs, butter, animal fat, vinegar, sugar, wine |
| Preparation | Clean, trim, slice or tear mushrooms, season, marinate, cook slowly, cool, store |
| Uses | Topping, condiment, side dish, starter, spread, salad, toast, bruschetta, cheese board, pasta, omelet, scrambled eggs, pizza |
| Preservation | Can be stored in an airtight container in the refrigerator for up to a month or frozen for up to 2 months |
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What You'll Learn
What type of mushrooms to use
When making a mushroom confit, you can use any variety of mushrooms you like. Wild mushrooms such as shiitake, chanterelle, oyster, morel, black trumpet, and maitake impart a complex flavor to the dish. You can also use small button mushrooms or more exotic varieties such as porcini, hedgehog, milk cap, or St. George. If using multiple kinds of mushrooms, it is best to halve or quarter them to ensure they are equal in size so that the confit cooks evenly. Medium-sized mushrooms are also preferable as they are easier to eat in one bite and present better.
When preparing the mushrooms, wipe them clean and trim off any unwanted stems. If you want to reduce their moisture content further, you can toss them with salt and let them stand for 30 minutes, then discard any water that is released. You can also dry them in a salad spinner if you have one.
For cooking, the mushrooms should be placed in a single layer in a baking dish or rimmed baking sheet. You can then add oil and season with salt and pepper before gently tossing to combine. The mushrooms should be roasted in the oven until soft and tender, but still plump.
Once cooked, the mushroom confit can be packed into jars or storage containers, along with any leftover oil or liquid. It can be stored in the refrigerator for up to a month or frozen for up to two months.
The versatility of mushroom confit means it can be served in a variety of ways, including as a topping for pasta, French omelet, or roasted chicken, or as an accompaniment for soft cheeses like ricotta or goat cheese. It can also be served with toasted bread, grilled bread, or crispy crostini, drizzled with aged balsamic and chives or sprinkled with fresh basil.
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How to prepare the mushrooms
Preparing mushrooms for a confit involves a few simple steps. First, select your mushrooms. Wild mushrooms such as shiitake, chanterelle, oyster, and trumpet mushrooms will add a complex flavour to the dish. You can also use small button mushrooms or any variety of mushroom you like. If you are using multiple kinds of mushrooms, halve or quarter them to make them equal in size, ensuring the confit cooks evenly.
Next, brush the mushrooms clean and trim the stems, keeping the mushrooms whole. You can then season the mushrooms. A typical seasoning includes salt, garlic, thyme, bay leaves, rosemary, and peppercorns. You can also add a teaspoon of brown sugar or balsamic vinegar to the oil mixture to enhance the natural earthiness of the mushrooms. The mushrooms should be left to stand for around 30 minutes, allowing the salt to penetrate the mushrooms.
Now, it's time to cook the mushrooms. Place the mushrooms in a saucepan or skillet and add oil to cover. You can use olive oil, lard, duck fat, or butter. Heat the mushrooms over medium-high heat, tossing carefully, until they begin to brown. Then add the rest of your seasoning and transfer to an oven to bake for 60-90 minutes. Alternatively, you can cook the mushrooms on the stovetop, simmering over low heat for around 20 minutes.
Finally, remove the mushrooms from the heat and let them cool. As they cool, their juices will separate from the oil. You can then store the mushrooms in jars, covering them with oil to preserve them.
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How to cook the mushrooms
Mushroom confit is a great way to preserve mushrooms and extend their shelf life. The process involves cooking mushrooms slowly to achieve a rich, succulent texture. You can use any variety of mushrooms, from small button mushrooms to wild mushrooms such as shiitake, chanterelle, oyster mushrooms, and trumpet mushrooms. Here is a step-by-step guide on how to cook mushroom confit:
Step 1: Prepare the Mushrooms
Start by cleaning the mushrooms and removing any unwanted stems. If using multiple kinds of mushrooms, cut them into similar sizes to ensure even cooking. You can leave smaller mushrooms whole, but slice or tear larger ones into bite-sized pieces.
Step 2: Season the Mushrooms
Place the mushrooms in a colander set inside a large bowl and toss them with kosher salt. Let them stand for about 30 minutes, stirring occasionally. Discard any water collected in the bowl. You can also use a salad spinner to remove excess moisture from the mushrooms.
Step 3: Add Aromatics and Oil
Transfer the mushrooms to a Dutch oven or a large oven-safe skillet. Add aromatics such as garlic cloves, thyme, rosemary, bay leaves, and red pepper flakes. Pour in enough oil to cover the mushrooms, and season with salt and pepper. Gently toss everything together.
Step 4: Cook the Mushrooms
Preheat your oven to a low temperature, around 250-275°F (135°C). Place the Dutch oven or skillet in the oven and cook the mushrooms slowly. Cooking time will vary depending on the size of the mushrooms, but they should be cooked until they are tender, soft and very aromatic. This can take anywhere from 1 hour to 2 hours.
Step 5: Cool and Store
Once the mushrooms are cooked, remove them from the oven and let them cool to room temperature. You can then pack the mushroom confit into jars or storage containers, making sure to cover them completely with oil. Seal the jars and refrigerate for up to a month, or freeze for longer-term storage.
Mushroom confit is a versatile dish that can be served in many ways. Enjoy it as a topping on pasta, bruschetta, or grilled bread, or use it as a condiment for meats or salads. The leftover oil can also be reused for cooking other dishes, adding a delicious mushroom-garlic flavor.
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What to serve mushroom confit with
Mushroom confit is a versatile dish that can be served in many ways. Here are some ideas on what to serve with mushroom confit:
As a Topping
Mushroom confit can be served as a topping on various dishes. Try it over pasta for a minimalist sauce, garnished with grated Parmesan cheese. You can also spoon it over a French omelet or roasted chicken to add a rich, succulent texture.
With Cheese
Mushroom confit pairs well with soft cheeses. Serve it alongside a cheese board with ricotta or goat cheese for a delicious combination.
With Toasted Bread
Try serving mushroom confit with grilled bread or crispy crostini. For an extra touch of flavour, drizzle the bread with aged balsamic vinegar and sprinkle with chives or fresh basil.
As a Condiment or Side Dish
Mushroom confit makes an excellent condiment or side dish. It can be served with polenta and wilted greens, or used to enhance the flavour of a main course, salad, or soup. The cooking oil from the confit can also be used to sauté vegetables or make sauces and dressings.
With Wine
When serving mushroom confit, consider pairing it with a medium- to full-bodied white wine that is neither too acidic nor overly aromatic. A Pinot Blanc from Alsace or a Chardonnay from Mâconnais in Burgundy or Sonoma Valley in California would be excellent choices.
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How to store mushroom confit
Mushroom confit is a delicious and versatile dish where mushrooms are slowly cooked in oil or fat, resulting in a tender and flavourful mixture. Storing mushroom confit properly is essential to maintain its quality and extend its shelf life. Here are some detailed instructions on how to store it:
When storing mushroom confit, it is important to allow it to cool to room temperature after cooking. Storing it in a sealed container is ideal; glass containers with airtight lids are a good option as they create a secure seal and allow for easy viewing of the contents. It is worth noting that you should not fill the container to the very top; leave a little space to allow for air circulation and expansion, especially if you plan on freezing it. Label the container with the date of preparation and consume it within a reasonable timeframe.
Mushroom confit can be stored in a refrigerator for up to one week. Storing it in the coldest part of the fridge, usually the back, ensures it stays cooler and maintains its quality. You can also store it in the freezer, which will extend the shelf life significantly. When freezing, it is advisable to portion it into small containers or freezer bags, which makes it easier to thaw and use specific amounts as needed. Label and date the containers, and consume the frozen confit within three months for the best quality.
To thaw frozen mushroom confit, transfer it from the freezer to the refrigerator overnight, allowing it to defrost slowly and safely. You can also thaw it by placing the container in a bowl of cold water, changing the water every 30 minutes until it is fully defrosted. Once thawed, you should not refreeze it, so it is best to portion it before freezing to avoid waste.
Proper storage of mushroom confit ensures that it retains its flavour and texture. When stored in the refrigerator, it can be added to various dishes, enhancing their flavour. You can also use it as a base for sauces, soups, or casseroles, providing a rich, earthy flavour. Whether stored in the refrigerator or freezer, always check the confit for any signs of spoilage before consumption, and discard it if it shows any signs of mould or has an unpleasant odour.
By following these storage instructions, you can enjoy your homemade mushroom confit for several weeks or months, depending on your chosen storage method. It is a versatile and tasty addition to many meals, and preparing and storing it correctly ensures that you can get the most out of this delicious, slow-cooked treat.
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Frequently asked questions
Mushroom confit is a dish of mushrooms cooked slowly in oil, salt, and aromatics like garlic and fresh herbs.
You can use any variety of mushrooms for mushroom confit, including wild mushrooms such as shiitake, chanterelle, oyster mushrooms, and trumpet mushrooms.
Olive oil is commonly used for mushroom confit, but other oils or fats such as lard, duck fat, or butter can also be used.
Mushroom confit can be stored in an airtight container in the refrigerator for up to one month, or frozen for up to 2 months.
Mushroom confit can be served as a topping over pasta, French omelet, or roasted chicken. It can also be served with a cheese board, thick slices of grilled bread, or as part of a bruschetta.
