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Mushroom Confit on Pasta

Emeril's Mushroom Confit on Pasta comes together with Assorted Wild And Exotic Mushrooms Cleaned And Stemmed, Bouquet Garni Bay Leaves Heads Of Garlic Thyme And Peppercorns, Salt, Vegetable Oil, and Fresh Pasta Sheets. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 3
• 1/4 cup
• 2 qt
• 1 lb
• 3 tbsp
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 200 degrees F.

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.

11. 11

    Yields 4 to 6 servings

12. 12

    Contributed to the FareShare Gazette by Chupa; 25 August 2007. www.fareshare.net