Mushroom confit

Here you poach the fungi delicately in a lightly flavored olive oil, making the most of your kitchen prep time by preserving a mess of mushrooms all at once.

Before you think this is yet another hummus recipe, think again. This CONFIT GARLIC HUMMUS WITH GRILLED MUSHROOMS is absolutely unlike any other hummus recipe I’ve seen or tasted. Loads of garlic (two heads) is roasted in oil in the oven to flavour the smooth and creamy hummus. But it’s the mushro

This post originally appeared on Food52.

@chefarthurgonzalez did an incredible job bringing out the true beauty and flavor of our King Oyster (Eryngii) Mushrooms. Hereʼs his original post: King oyster mushroom confit Point Reyes blue cheese butter Juniper pistachio Thank you @hoktokinoko for the beautiful mushrooms to play around with... @pointreyescheese #artofplating #hoktokinoko #chefarthurgonzalez #food #infatuation #cheflife #chefsofinstagram #chefsplate #foodphotography #foodporn #foodstagram

This confit leek recipe makes a delicious vegetarian main course if you're looking to impress. The maitake mushrooms provide earthy flavour and a meaty texture and the green garlic oil brings the dish together perfectly.

A preserve of mushrooms seasoned with salt and herbs, simmered slowly in fat like duck confit.

Yotam Ottolenghi's new cookbook is here! FLAVOR showcases powerhouse veggies.

Keep the good times rolling with this healthy-ish, holiday-appropriate Mushroom Confit Kale Salad. A mountain of kale gets fancy with the addition of mushroom confit, sweet blistered grapes, crunchy walnuts, and nuggets of creamy cambozola cheese.

These wild mushrooms, poached in olive oil, are supremely tender and aromatic. They make a super-delicious finger food, tapa, condiment or side!