Mushroom Confit with Pasta Rags and Truffle Oil
- 2 pounds assorted wild and exotic mushrooms, such as shiitake, oyster, chanterelles, and creminis, cleaned and stemmed
- Kosher salt
- Freshly ground black pepper
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 cloves garlic, smashed
- 2 to 3 tablespoons salt
- 2 quarts safflower oil, or other light, non-flavored oil
- 1 pound fresh pasta sheets, torn into pieces
- 1 teaspoon truffle oil
- 1/2 cup shaved Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 2 tablespoons chopped chives
Preheat the oven to 275 degrees F.
In a large colander combine mushrooms and sprinkle with kosher salt and freshly ground black pepper. Set aside for 1 hour, allowing mushrooms to release as much liquid as possible, stirring occasionally. Discard any liquid that is released from the mushrooms.
In a large (1 gallon) metal baking pan, combine the mushrooms, bay leaves, rosemary, thyme, garlic, salt, and vegetable oil. Stir to blend all the ingredients. Make sure that the oil completely covers the mushrooms. Cover the pan with aluminum foil and place in the oven. Slow roast the mushrooms 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 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, 2 to 3 tablespoons of reserved cooking oil, truffle oil, cheese, salt, pepper, and chives. Serve the pasta immediately.