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Title: Mushroom Confit
Yield: 4 Servings

Ingredients

      2 lb Assorted Wild and Exotic
           -mushrooms; cleaned, stemmed
      3    Bouquet garni, (bay leaves,
           -garlic
           thyme and peppercorns)
    1/4 c  Salt
      2 qt Vegetable oil
      1 lb Fresh pasta sheets; torn
           -into pieces
      3 tb Truffle oil
    1/2 c  Shaved Parmigiano-Reggiano
           -cheese
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      2 tb Chopped chives

Instructions

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
ovenand drain the mushrooms, reserving the oil.
Bring a pot of salted 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. This recipe yields 4 to 6 servings.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A04 broadcast
01-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-23-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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