EMERIL'S MUSHROOM CONFIT on Pasta - xp

[Guest guest]

@@@@@

EMERIL'S MUSHROOM CONFIT on Pasta

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

 

 

 

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.

 

Yield: 4 to 6 servings

 

Source: Emerils dot com

Formatted by Chupa Babi in MC: uk 06.26.07

 

ChupaNote: repalce truffle oil with walnut or hazelnut

oil, something flavorful and woody.

 

-----

 

 

 

 

______________________________\

____

Got a little couch potato?

Check out fun summer activities for kids.

http://search./search?fr=oni_on_mail & p=summer+activities+for+kids & cs=bz