How to make mushroom confit

How to make mushroom confiscation

Saddle driade Confit

Traditionally, confiscationtion refers to meat that has been marinated in salt and herbs and then cooked slowly and gently in its own fat, resulting in a pleasant and delicately melting piece of meat. In this preparation I use the word confiscationtion to express the final result and the texture, soft, juicy and full of flavor.

Hands down, this is one of the easiest, most flavorful, and simplest ways to cook and preserve mushrooms, especially firm mushrooms like chicken of the woods, hen of the woods, dryad’s saddles, and very firm boletes such as scaber stalks. Remember that when you freeze mushrooms, you need to cook them before freezing them, otherwise they will have a bitter taste and a spongy, soft texture.

Once the mushrooms are ready, you can take them out of the liquid and heat them, add them to your salad or whatever you like, they are very versatile.

Polypores and young boletus are great for this, if you want to use an old boletus or poisonous mushroom, remove the pores or gills before jam.

Usually, after slowly frying the mushrooms in an oil like this, I put them in the fridge and then heat them in the juice before adding them to other dishes as a garnish.

ingrediants

  • 1 pound of wild mushrooms, such as young dryads or porcini mushrooms
  • 1/2 teaspoon of kosher salt
  • Selected herbs, I recommend savory, thyme or sage
  • 1 clove of garlic, lightly crushed

method

  1. Take the mushrooms and cut them into pieces, 1/2 thickness should suffice.
  2. Put the mushrooms in the bag in the freezer with a small amount of aromatic herbs, olive oil and garlic.
  3. Zip the bags closed, leaving an angle wide enough for air to be sucked in. Suck the air out of the bag, it should look like it’s vacuum sealed. Questo è importante in quanto aiuterà i funghi a non galleggiare nell’acqua e a cuocere in modo non uniforme, e se i funghi devono essere raffreddati dopo la cottura, questa mancanza di aria ne prolungherà ulteriormente la durata. Pack the mushrooms twice in another plastic bag and repeat, this should prevent the water from seeping in and diluting their flavor.
  4. At this point, boil the water in the pot, turn off the heat and add your mushrooms wrapped in two, then load them with something that does not crush them, such as a saucer. All you really want to do here is hold them under hot water and prevent them from rising, which could cause uneven cooking.
  5. Leave the mushrooms in the water for 20 minutes or until they are completely cooked and drained. then remove the bag and freeze or cool it immediately.

ingrediants (16)

For the dipping sauce:

  • 3 tablespoons of hoisin sauce
  • 3 tablespoons of plum sauce
  • 1 teaspoon of rice vinegar
  • 1/2 teaspoon of soy sauce
  • Freshly ground black pepper

For the spring rolls:

  • 2 confiscationted duck legs (about 14 ounces)
  • 2 liters of vegetable oil
  • 4 ounces of cremini mushrooms, trimmed and thinly sliced ​​stems
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium carrot, peeled and cut into small pieces (about 1 cup)
  • 1/2 medium yellow onion, thinly sliced ​​(about 1 cup)
  • 1/4 teaspoon five-spice powder
  • 1/2 cup sliced ​​water chestnuts, thinly sliced ​​for matches (about 2 1/2 ounces)
  • 2 tablespoons finely chopped fresh cilantro
  • 20 round packs of rice paper (8-1 / 2 inches).
  • Calories 293
  • Fat 21.15 g
  • Saturated fat 3.63 g
  • Trans fat 0.1 g
  • Carbohydrates 19.97 g
  • Fiber 1.32 g
  • Sugar 2.44 g
  • Protein 6.18 g
  • Cholesterol 23.92 mg
  • Sodium 134.55 mg
  • Nutritional analysis per serving(14 servings)Powered by

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How to make mushroom confiscation

How to make mushroom confiscation

This recipe turns the classic Chinese combination of roast duck and plum sauce into a crunchy spring roll appetizer. The filling is obtained by mixing the chopped confiscationted duck meat with fried mushrooms, carrots, onions and freshwater chestnuts. It’s wrapped in thin rice-paper wrappers, deep-fried, and served with a hoisin-plum dipping sauce. Buy duck confiscation legs at gourmet grocery stores or make your own with CHOW ’s easy Slow Cooker Duck Confit recipe.

What to buy: Hoisin sauce is a sweet, thick spice made from sugar, soybeans, garlic, sesame, chilli and spices. Plum sauce, sometimes known as duck sauce, is a sweet and sour condiment with plums, sugar, and spices. Both hoisin and plum sauces can be found on ethnic aisles in most Asian grocery stores or markets.
Or try our simple homemade sweet and sour sauce recipe.

Special equipment:You will need a fry / candy thermometer for this recipe.

This recipe was found in our Venison Recipes.

Instructions

For the spring rolls:

  1. 1 Remove the skin from the duck leg and discard it. Drain the meat, cut it into small pieces and put it in a large bowl (you should have about 3 cups). Discard the bones.
  2. 2 Heat 1 tablespoon of oil in a large skillet over medium heat until it flickers. Add the mushrooms, season with salt and pepper and fry, stirring rarely, until golden brown, about 5 minutes. Transfer to a bowl with the duck meat.
  3. 3 Add 1 tablespoon of oil to the pan and put it over medium heat until it starts to glow. Add the carrots and onions, season with salt and pepper and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add five spices and cook, stirring occasionally, until it starts to smell, about 30 seconds. Put the carrot and onion mixture into the meat and mushroom bowl. Add the water chestnuts and cilantro to a bowl and toss to combine. If necessary, taste and season the filling with salt and pepper.
  4. 4 Place a clean, damp kitchen towel on the work surface. Fill a medium skillet or wide, shallow dish large enough to hold rice paper wrappers with warm tap water. Working with 1 pack at a time, soak the pack completely until soft and pliable, approximately 15 seconds. Remove from the water and place on a towel.
  5. 5 Working quickly, place 2 heaping tablespoons of the filling on the wrapper about 1 1/2 inches from the bottom, leaving about 1 inch of space on each side.How to make mushroom confiscationFold the bottom of the package up and over the filling.How to make mushroom confiscationKeeping everything firmly in place, fold the sides of the package.How to make mushroom confiscationThen, using firm downward pressure to hold the creases in place, roll the entire wrap horizontally from bottom to top.How to make mushroom confiscationPlace them on a baking sheet and cover them well with aluminum foil. Repeat with the rest of the package and the filling. Leave 3/4 inch between each spring roll so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed. How to make mushroom confiscation
  6. 6 Heat the remaining oil in a Dutch oven or large saucepan with a thick bottom over medium heat until it reaches 350 ° F on a fry / candy thermometer. Arrange the grill on a baking sheet; to put aside.
  7. 7 When the oil is ready, add 3 spring rolls. Fry, moving the spring rolls with tongs as needed to keep them from touching and sticking together, and turning them from time to time until crispy (not browned), about 4 to 5 minutes. Use the tongs to transfer the spring rolls to the wire rack. Repeat with the remaining spring rolls. Set aside to cool, about 5 minutes. Cut each spring roll in half and serve with dipping sauce.

How to make mushroom confiscation

Saddle driade Confit

Traditionally, confiscationtion refers to meat that has been marinated in salt and herbs and then cooked slowly and gently in its own fat, resulting in a pleasant and delicately melting piece of meat. In this preparation I use the word confiscationtion to express the final result and the texture, soft, juicy and full of flavor.

Hands down, this is one of the easiest, most flavorful, and simplest ways to cook and preserve mushrooms, especially firm mushrooms like chicken of the woods, hen of the woods, dryad’s saddles, and very firm boletes such as scaber stalks. Remember that when you freeze mushrooms, you need to cook them before freezing them, otherwise they will have a bitter taste and a spongy, soft texture.

Once the mushrooms are ready, you can take them out of the liquid and heat them, add them to your salad or whatever you like, they are very versatile.

Polypores and young boletus are great for this, if you want to use an old boletus or poisonous mushroom, remove the pores or gills before jam.

Usually, after slowly frying the mushrooms in an oil like this, I put them in the fridge and then heat them in the juice before adding them to other dishes as a garnish.

ingrediants

  • 1 pound of wild mushrooms, such as young dryads or porcini mushrooms
  • 1/2 teaspoon of kosher salt
  • Selected herbs, I recommend savory, thyme or sage
  • 1 clove of garlic, lightly crushed

method

  1. Take the mushrooms and cut them into pieces, 1/2 thickness should suffice.
  2. Put the mushrooms in the bag in the freezer with a small amount of aromatic herbs, olive oil and garlic.
  3. Zip the bags closed, leaving an angle wide enough for air to be sucked in. Suck the air out of the bag, it should look like it’s vacuum sealed. Questo è importante in quanto aiuterà i funghi a non galleggiare nell’acqua e a cuocere in modo non uniforme, e se i funghi devono essere raffreddati dopo la cottura, questa mancanza di aria ne prolungherà ulteriormente la durata. Pack the mushrooms twice in another plastic bag and repeat, this should prevent the water from seeping in and diluting their flavor.
  4. At this point, boil the water in the pot, turn off the heat and add your mushrooms wrapped in two, then load them with something that does not crush them, such as a saucer. All you really want to do here is hold them under hot water and prevent them from rising, which could cause uneven cooking.
  5. Leave the mushrooms in the water for 20 minutes or until they are completely cooked and drained. then remove the bag and freeze or cool it immediately.

Easier for foodies, one jaw-dropping recipe at a time

What is jam?

Expirationconfiscation it is used to describe anything that has been slow cooked to a rich, juicy consistency. For this recipe, we’ll poach wild mushrooms in olive oil until supremely tender – so delicious, deep and aromatic, you might want to eat the whole batch in one go.

Collect any type of mushroom and then start poaching!

You can make this recipe with your favorite mushrooms! Choose a single variety or a mix of different mushrooms… but always pick medium-sized specimens so that they’re easier to eat in one bite. Whole mushrooms also provide a better presentation.

For a gourmet spread, serve this confiscation alongside these Collard greens and sweet corn buttermilk cakes with sumac-sour cream or these marinated olives with fennel. But cooked mushrooms are also excellent as a condiment or side dish. A spoonful of aromatic morsels, in fact, can brighten up any main dish, salad or soup!

Store leftover olive oil with mushrooms for dressing or making a vinaigrette

Although the oil they’re cooked in is not consumed with the mushrooms, you can use it for other recipes – see Viviane’s tip below. Enjoy your meal!

Food & wine pairing: Alsace, Pinot Blanc with wild mushroom confiscation

A medium – to full-bodied white wine, one that’s neither too acidic nor overly aromatic, is just what this mushroom confiscation needs. Pinot Blanc from Alsace or Chardonnay from Mâconnais in Burgundy or Sonoma Valley in California are a great combination!

How to make mushroom confiscationI’d struggle to think of anything that wouldn’t be good seasoned and cooked covered in fat with herbs, and lobster mushroom confiscation is no exception. Even though mushrooms will never get fork tender like a pheasant thigh, or a goose leg, they’re still great candidates for confiscation, but especially chunky, ones like lobster mushrooms.

Lobster mushrooms don’t have tons of flavor fresh, and their shelf life can be widely variable depending on the age of the specific mushroom. With that in mind, it’s nice to have a few different ways to preserve them. Confit isn’t an everyday thing you’ll make all the time (this is pulled directly from my restaurant files) but it’s definitely a special treatment worth considering, especially if you have a bunch.

How to make mushroom confiscation

With lobster mushroom confiscation, I treat the mushrooms exactly like I would meat. Cut the mushrooms into fleshy pieces, weigh them, season them with salt in grams equal to 1% (or a little more) of their weight, then mix with a handful of aromatic herbs, leave them overnight so that the salt and aromatic herbs I permeate them, then slowly cook in lard or other fat. This is a way I would preserve large amounts of lobster mushrooms for restaurant service, storing the finished product in a hotel pan in the walk in cooler, but you can easily do it in a mason jar, as long as you make sure everything is kept under fat, which I’ve illustrated here. You could also pack the mushrooms into a vacuum bag, fill with the room temperature oil, chill to firm, and then vacuum seal and freeze, which is a great option if you don’t want to devote fridge real estate to mason jars.

How to make mushroom confiscation

After cooking, the fat solidifies, pressing the liquid to the bottom.

Lard is my first choice for confiscation since it gets firm, forming an air-tight, hermetic seal that allows the mushrooms to be stored for months under refrigeration. But, you could substitute unsalted butter for a dual-yield product, since you’ll basically be making my lobster mushroom infused butter at the same time, which is a fun thing to keep around for other random things.

Once the mushroom confiscation is made, you store it for a while, say a couple weeks in the fridge, where it will mature and improve in flavor. When it’s time to use the confiscation, you dump the contents of the jar into a pot, bring it to a boil, then simmer for a while, then simply ladle out pieces of mushroom and a drizzle of their herby, rich fat onto whatever you’re serving them with. Polenta with wilted vegetables is a great choice.

Safety notes

Trzymanie rzeczy w domu pod tłuszczem to starożytna method konserwacji żywności, która poprzedza chłodzenie o tysiąclecia, ale nasze nowoczesne urządzenia zakłóciły naszą wiedzę przodków o tej praktyce. Storing things like this at home, especially if you’re not familiar with the process, isn’t anything to be scared of, but you need to understand some restaurant best practices that are generally assumed here.

  • Ancora più importante, il sigillo di grasso duro sulla parte superiore del barattolo deve essere solido e a tenuta. Nothing can protrude from the fat layer because air introduces bacteria. This is the most important thing to remember. I once saw 20 lbs of venison shoulder confiscation get thrown away like that.
  • If you will be storing the mushrooms for a long time, use only clean utensils to remove them if the entire jar is not in use.
  • While heating, cook the mushrooms for a long time before serving, bringing them to a liquid boil, then lower the heat and simmer for about 20 minutes over medium-low heat.

Can i keep other mushrooms like this?

Yes, and we did it with whole Agaricus hats preserved in oil. Mushrooms with chunks of meat will be best here, but it can be done with others.

Can it be kept in the pantry?

If you push, then definitely. If you water bath can it *probably*, but you’re on your own there as I haven’t tried it. Sausages and meat were stored this way without canning them in a double boiler, but it was the cold season in Europe, so the fat layer was always rock hard and probably kept in a place so cool it approached cooling temperature. The best practice here is to store the confiscation in the fridge or freezer.

Just another nice way to cook lobsters

This doesn’t have to be a preserve, per se, at all. Most of the time I use it in restaurants to extend and standardize the shelf life of mass-harvested lobsters, where I would harvest and serve them in a week or two. If you are terrified of keeping things in grease, keep them in the refrigerator and eat them within a week.

How to make mushroom confiscation

They’re great treated like small pieces of meat, drizzled with their fat. In the photo with polenta and dried green.

Our idea for magic mushrooms are crunchy and golden (legal) substances that have the power to add a note of bass flavor to cereal salads, turn cottage cheese toast into a meal, or add a spicy side on their own. Food Director Carla Lalli Music loves to fry different mushrooms along with thyme, butter and garlic in combination with herb polenta.

Released on 01/18/2017

The mushroom problem is

if you are not sure what kind of mushroom it is,

don’t eat because you know

bad things can happen.

We have a mushroom mix here

which have been collected from the exchange markets

New York.

I don’t believe in washing mushrooms

because they are porous and absorb water,

so the best thing to do is just

give them a really good visual inspection

and then use a dry paper towel and clean all these things.

You want a mushroom that is tough

who does not have many weaknesses,

which has a beautiful and healthy-looking stem,

and with these you want to look for a nice cap

is rolled up underneath.

So this looks really cool, not like that

Do you see the difference?

Don’t throw away seasonings or stems

because mushroom stems make a fantastic vegetable decoction.

They are really aromatic and very aromatic.

My favorite way to prepare them is to simply toss them

into small pieces.

Don’t cut, just tear.

The pan is nice and hot.

Enter oil.

Okay, let’s see.

This is literally the most inefficient way

put the mushrooms in the pan.

They already look good.

And I just want to be sure

that these guys are making contact

but you have to let them fall for a while

just to make sure they’re covered.

Some people don’t season mushrooms

until they are colored

because they believe that the salt will cause them

release more of their fluid.

I do not believe that.

I see some gilding

and it’s like any other cooking technique.

Make sure you pick up the color

but not browning so quickly

that the mushroom dries out before it becomes soft.

Ok, you can stay there if you want

but we will have an additional loan

and the extra credit here will start with the butter,

It’s a kind of perfection.

I think why mushrooms are so earthy and rich

and kind of having all that spicy flavor

that enjoy a little acidity

so this is the sherry vinegar I love with mushrooms.

So this is obviously an amazing addition?

for any large steak or scallops

or a piece of fried fish

or directly to the bruschetta with whipped ricotta.

How to make mushroom confiscation

Forest mushrooms, cooked in olive oil until exceptionally soft – so delicious, deep and aromatic you might want to eat the whole batch at once. Plus, you can make this recipe with your favorite mushrooms! Choose a variety or mixture of different mushrooms. but always choose medium sized ones so that they are easier to eat in one bite. Whole mushrooms also provide a better presentation.

For a gourmet spread, serve this confiscation alongside these braised artichokes and these marinated olives with fennel. But cooked mushrooms are also excellent as a condiment or side dish. A spoonful of aromatic morsels, in fact, can brighten up any main dish, salad or soup!

Although the oil they are cooked in is not consumed with mushrooms, you can use it in other recipes – see Viviane’s advice below. Enjoy your meal!

Wild mushroom confit with garlic and fresh herbs

makes 2 cups
activity time: 30 min

455 grams of assorted mushrooms (shiitake, oysters, chanterelles, morels, black trumpet) – medium size
2 cups of extra virgin olive oil
8 large garlic cloves – peeled and cut in half
12 large sage leaves
4 sprigs of rosemary
6 sprigs of thyme
8 sprigs of savory
2 fresh bay leaves
2 teaspoons of whole black Tellicherry pepper
1 teaspoon of sea salt
1 1/2 tablespoons of ripe sherry vinegar

Clean the mushrooms and clean the stems, but keep them whole. To put aside. Preheat a large non-stick skillet over medium heat (I recommend a 12-inch skillet). Add 1/3 cup of oil and mushrooms, mix thoroughly and fry smoothly for 2 minutes, until mushrooms turn brown. fry again and continue until the mushrooms are golden brown, 4 to 5 minutes, stirring only occasionally. Add the garlic pieces and cook for 1 minute until the garlic is golden brown but not brown. Ridurre il fuoco a medio, aggiungere il saldo dell’olio e le erbe aromatiche e i grani di pepe e scaldare dolcemente fino a quando l’olio è a 80°C (usare un termometro).Una volta che l’olio ha raggiunto la temperatura desiderata, continuare a cuocere i funghi per 6-7 minuti, mantenendo la temperatura a 80°C fino a quando le erbe aromatiche non saranno croccanti e leggermente più scuri. Trasferire i funghi, le erbe aromatiche e l’olio in una ciotola capiente. Mix the salt and vinegar and leave to cool to room temperature. To serve, scoop the mushrooms with a slotted spoon and place them in the bowl.

Cook’s Note: Once cooled, the mushrooms can be stored in cooking oil for up to 1 week (make sure they are coated in oil). Bring to room temperature before serving. To serve as a side dish, lightly heat the mushrooms in the oil, drain them, remove the aromatic herbs and peppercorns and serve hot.

Viviana’s advice

After you’ve eaten all of these incredibly delicious mushrooms, don’t throw the oil away. Pass it through a fine sieve and use it to make vinaigrettes, sprinkle on roasted or grilled vegetables, fry vegetables or make sauces. It will bring beautiful aromas and flavors to everything you cook with it. The filtered oil should be stored in the refrigerator for up to 1 month.

How to make mushroom confiscation

Here’s another superb confiscation: Garlic confiscation!

How to make mushroom confiscation

Deb Lindsey for the Washington Post

Do it yourself on March 18, 2015.

Here you gently cook the mushrooms in lightly flavored olive oil, making the most of the cooking time while keeping the mushroom messy in one go.

You will need a clean glass jar and an instant-read thermometer.

Use velvety, meaty mushrooms in pizza, tacos, and bread pudding; added to the sauté; hidden in an omelette. A mushroom blend works just as well as a single batch of creams or mushrooms.

Proceed: keep the mushrooms completely immersed in the oil and use them one at a time or all at once; when they are all finished, keep the oil that is good for sautéing. Both mushrooms and oil, refrigerated in an airtight container, will last for at least 2 weeks.

Portions:

When resizing a recipe, remember that cooking times and temperatures, pot size, and spices can be affected, so adjust accordingly. Inoltre, le quantità menzionate nelle linee guida non rifletteranno le modifiche apportate alle quantità degli ingrediants.

Tested size: 1 pint

ingrediants
Related Regulations
  • Comté Mushroom Confit Tart
  • Roast Chicken With Confit Mushrooms
Advice

Clean the mushrooms by drying them with a damp paper towel. If the stem is edible, just cut off the ends; if not, separate the caps from the stems. Reserve the stems for the mushroom broth (see NOTE below) or discard.

If the caps are unblemished and beautiful, plan to confiscation them whole; if not, cut the caps into 1/2 inch cubes.

Arrange the mushrooms on a baking sheet. Sprinkle with salt. Set aside to dry in brine for 30 minutes. (If you cut it into cubes, sprinkle with salt and skip the 30 minute rest.)

Heat 1/2 inch of oil in a simple, heavy skillet large enough to keep the mushrooms in a single layer over medium heat. When the oil starts to spray, add the shallot; cook for a few minutes until it becomes transparent. Aggiungere il timo e i funghi, con la teglia rivolta verso l’alto. Reduce the temperature to medium-low; cook for 15 minutes, turning the mushrooms in half.

Add enough oil so that the mushrooms are completely submerged; fry gently until the oil registers 170 degrees on the instant reading thermometer, about 20 minutes. Remove from the heat.

Cool the mushrooms in oil. Place the mushrooms in a clean glass jar, carefully arranging each one in the jar, then brush with oil; continue to stratify and add oil until all the mushrooms are packed in the jar. Swipe chopsticks or a plastic knife inside the jar to release any air bubbles. Make sure the mushrooms are completely submerged in the oil, then cover and refrigerate until ready for use (up to 2 weeks).

NOTE: To make the mushroom broth, coarsely chop the stems and then soak them in hot water, covered, for 2 hours. Strain through cheesecloth or coffee filter and use the resulting intense mushroom broth for soups or sauces. Or just sip it, garnished with fresh chives.