FBD

Mushroom Confit Pasta

Wild and exotic mushrooms slow-roasted in seasoned oil until tender, then tossed with fresh pasta sheets, truffle oil, Parmesan and chives.

ItalianVegetarianIntermediate90 minBy Northstar

Ingredients

Servings
6
  • 2 lb assorted wild and exotic mushrooms, cleaned and stemmed
  • 3 bouquet garni with bay leaves, garlic, thyme and peppercorns
  • 0.3 cup salt
  • 2 quart vegetable oil
  • 1 lb fresh pasta sheets, torn into pieces
  • 3 tbsp truffle oil
  • 0.5 cup shaved Parmigiano-Reggiano cheese
  • 0 to taste salt and freshly ground black pepper
  • 2 tbsp chopped chives

Instructions

  1. 1

    Preheat the oven to 200 degrees.

  2. 2

    In a large metal baking pan, combine the mushrooms, bouquet garni, salt and vegetable oil. Stir to blend. Cover with aluminum foil and bake for 1 to 1.5 hours until the mushrooms are very soft and tender.

  3. 3

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

  4. 4

    Cook the fresh pasta in boiling salted water for 3-4 minutes. Drain.

  5. 5

    In a large mixing bowl, toss the pasta with the mushroom confit, truffle oil, Parmesan, salt, pepper and chives. Serve immediately.

Tags

vegetarianpastaemerilmushroomstruffleconfit