Buttery Mushroom and Rosemary Confit
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
2 Cups
-
Course
Side Dish
-
Cuisine
International
Buttery Mushroom and Rosemary Confit
Report
A recipe for Buttery Mushroom and Rosemary Confit from Polish'd! This confit is perfect paired with pasta, omelets, cheese boards, and more.
Share:
Ingredients
- 1 pound butter 4 sticks / 452 grams
- 4-6 rosemary sprigs
- 3 garlic peeled, cloves
- 1/2 teaspoon salt fine sea salt
- 1 pound mushrooms any variety, such as button, oyster, porcini, or milk cap), halved if large, 450 grams
- lemon juice of half
Instructions
- Place the butter, rosemary, garlic, and salt in a Dutch oven or large pot.
- Cook on medium-low heat until the butter melts.
- Add the mushrooms and reduce the heat to low. Cook, uncovered, until the mushrooms are creamy and have absorbed the butter, 30-40 minutes. (Don't allow the mushrooms to fry.)
- Remove from the heat and allow to cool. Add the lemon juice.
- Pack into jars or storage containers, along with any leftover liquid (you can also use it in place of regular butter in savory dishes).
- Reheat on low for 5 to 10 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
