Mushroom Confit with Pasta Rags and Truffle Oil

Name: Mushroom Confit with Pasta Rags and Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed; Kosher salt; Freshly ground black pepper; 2 bay leaves; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 3 cloves garlic, smashed; 2 to 3 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; Salt and freshly ground black pepper; 2 tablespoons chopped chives

Servings: persons

2 pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed
Kosher salt
Freshly ground black pepper
2 bay leaves
1 sprig fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, smashed
2 to 3 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
Salt and freshly ground black pepper
2 tablespoons chopped chives

1
Preheat the oven to 275 degrees F.
2
In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper.
3
Set aside for 1 hour, allowing mushrooms to release as much liquid as possible, stirring occasionally.
4
Discard any liquid that is released from the mushrooms.
5
In a large (1 gallon) metal baking pan, combine the mushrooms, bay leaves, rosemary, thyme, garlic, salt, and vegetable oil.
6
Stir to blend all the ingredients.
7
Make sure that the oil completely covers the mushrooms.
8
Cover the pan with aluminum foil and place in the oven.
9
Slow roast the mushrooms for 1 to 1 1/2 hours, or until the mushrooms are soft and tender.
10
Remove from the oven and drain the mushrooms, reserving the oil.
11
Bring a pot of salted water to a boil.
12
Cook the pasta for 3 to 4 minutes and drain.
13
In a mixing bowl, toss the pasta with the mushrooms, 2 to 3 tablespoons of reserved cooking oil, truffle oil, cheese, salt, pepper, and chives.
14
Serve the pasta immediately.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed, Kosher salt, Freshly ground black pepper, 2 bay leaves, and more.

Yes, Mushroom Confit with Pasta Rags and Truffle Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!