Recipe courtesy of Emeril Lagasse
Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds assorted wild and exotic mushrooms, cleaned and stemmed
  • 3 bouquet garni (bay leaves, heads of garlic, thyme and peppercorns)
  • 1/4 cup salt
  • 2 quarts vegetable oil
  • 1 pound fresh pasta sheets, torn into pieces
  • 3 tablespoons truffle oil
  • 1/2 cup shaved Parmigiano-Reggiano cheese
  • Salt and black pepper
  • 2 tablespoons chopped chives

Directions

Preheat the oven to 200 degrees. In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1 1/2 hours, or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil. Bring a pot of salt water to a boil. Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of David Rosengarten

Duck Confit

Recipe courtesy of Emeril Lagasse

Duck Confit Sope

Recipe courtesy of The Lime Truck

Confit De Canard

Recipe courtesy of Laura Calder

Turkey Confit Club Sandwich

Duck Confit Khao Soi

Recipe courtesy of Chau Trinh

Duck Confit Rellenos

Recipe courtesy of Emeril Lagasse

California Style Duck Confit Pizza

Recipe courtesy of Emeril Lagasse

On TV