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5.0 from 12 votes

Buttery Mushroom and Rosemary Confit

A recipe for Buttery Mushroom and Rosemary Confit from Polish'd! This confit is perfect paired with pasta, omelets, cheese boards, and more.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 Cups
Course: Side Dish
Cuisine: International

Ingredients

  • 1 pound (4 sticks/452 grams) butter
  • 4-6 rosemary sprigs
  • 3 garlic cloves peeled
  • 1/2 teaspoon fine sea salt
  • 1 pound (450 grams) mushrooms any variety, such as button, oyster, porcini, or milk cap), halved if large
  • Juice of 1/2 lemon

Instructions

    Cup of Yum
  1. Place the butter, rosemary, garlic, and salt in a Dutch oven or large pot.
  2. Cook on medium-low heat until the butter melts.
  3. 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.)
  4. Remove from the heat and allow to cool. Add the lemon juice.
  5. Pack into jars or storage containers, along with any leftover liquid (you can also use it in place of regular butter in savory dishes).
  6. Reheat on low for 5 to 10 minutes before serving.