Confit Of Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Essnce03 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Wild and exotic mushrooms |
| sliced | ||
| about 5 cups of slices | ||
| 5 | c | Vegetable oil |
| 2 | Whole Garlic heads, split in | |
| half | ||
| 1 | T | Black peppercorns |
| 5 | Sprigs Fresh thyme | |
| 2 | Bay leaves | |
| Salt, to taste |
INSTRUCTIONS
Preheat the oven to 200 degrees. Place the mushrooms in a stainless baking pan, 9- by 13-inches. Pour the vegetable oil over the mushrooms. Tie the remaining ingredients together in cheesecloth, forming a small pouch. Tie the pouch with butcher's twine. Place the bouquet garni in the oil and cover with foil. Place in the oven and cook for 2 hours. Drain the mushrooms reserving the oil. This recipe yields 1 pound. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 11489
Calories From Fat: 10742
Total Fat: 1212.7g
Cholesterol: 607.8mg
Sodium: 810.9mg
Potassium: 2489.7mg
Carbohydrates: 7.2g
Fiber: 2.3g
Sugar: <1g
Protein: 169.8g