Mushroom Confit

1. 1

   Preheat the oven to 200 degrees.

2. 2

   In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil.

3. 3

   Stir to blend all the ingredients.

4. 4

   Cover the pan with aluminum foil and place in the oven.

5. 5

   Slow roast the confit for 1 to 1 1/2 hours, or until the mushrooms are soft and tender.

6. 6

   Remove from the oven and drain the mushrooms, reserving the oil.

7. 7

   Bring a pot of salt water to a boil.

8. 8

   Cook the pasta for 3 to 4 minutes and drain.

9. 9

   In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives.

10. 10

    Serve the pasta immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.