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Confit of Exotic Mushrooms with Pasta Rags

Source of Recipe

internet


List of Ingredients

salt
1/2 lb. fresh pasta sheets -- torn or cut in rags
Freshly ground white pepper
1 recipe Confit of Exotic Mushrooms

Confit ingredients:
5 cups good-quality olive oil
2 lb. assorted wild and exotic mushrooms -- coarsely chopped
1 recipe bouquet garni
2 heads garlic -- split in half
salt and pepper -- to taste
1 tbsp. shallots -- minced
1 tbsp. garlic -- minced
1/4 cup parmesan cheese -- freshly grated
Freshly ground black pepper -- to taste
1 tbsp. chives -- freshly snipped

Bouquet Garni:
5 sprigs thyme
2 bay leaves
10 black peppercorns
3 sprigs parsley




Recipe


Bring a large pot of salted water to a boil. Drop the pasta into the hot water and cook until tender, 3-4 minutes, or longer for the dried kind. Drain.

Transfer the pasta to a large mixing bowl and toss with 1 tbsp. of the oil from the confit, then season with salt and white pepper. Set aside.

Heat the remaining tablespoon of confit oil in a large saute pan over medium heat. Add the mushroom confit and cook stir for 1 minute. Add the shallots and garlic and cook stirring, for another minute. Remove from the heat and pour over the pasta.

Add the 1/4 lb. grated cheese and toss to mix evenly, then season with salt and pepper. Drizzle with confit oil.


For Confit of Exotic Mushrooms: Preheat the oven to 200°F.

Pour the oil into a large roasting pan and add mushrooms spreading them out evenly and pressing them down gently. Add the bouquet garni and submerge in the oil.

Separate the split garlic head into cloves and submerge them in the oil-mushroom mixture. Season with salt and pepper. Cover the pan with a sheet of heavy duty aluminum foil and slow-bake for 2 hours. Drain the mushrooms, reserving the oil.

Makes about 1 pound.

For the bouquet garni: Place all the ingredients in the center of a 6 inch piece of cheesecloth. Bring the ends together and tie securely with kitchen twine.