Three Mushroom Confit - xp

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Three Mushroom Confit

2 pounds (900 g) mushrooms, mixed types such as

portabello, crimini, and shiitake

1 cup (250 ml) shallots, chopped

1 tsp (5 ml) natural sugar or Sucanat (optional)

1 tsp (5 ml) thyme leaves, dried

1 tsp (5 ml) sea salt

1/2 tsp (2.5 ml) pepper

2 tbsp (30 ml) extra virgin olive oil

3/4 cup (185 ml) red wine

2 tbsp (30 ml) balsamic vinegar

 

 

 

 

Preheat oven to 375°F (185°C), and lightly oil a 9-by

13-inch (23-by 33-cm) baking dish. Evenly spread

mushrooms and shallots in pan. Sprinkle with sugar,

thyme, salt, and pepper. Drizzle with oil, wine, and

vinegar. Bake one hour.

 

Raise oven temperature to 425°F (220°C). Stir mushroom

mixture and return to oven for 15 minutes to reduce

juices. Serve warm on top of baked potatoes, pasta

noodles, or other cooked vegetables, such as baked

squash. Serves six.

 

Source: Alive #255, January 2004

Formatted by Chupa Babi in MC: 01.15.04

 

Give yourself a break and use a food processor to

slice the shallots and mushrooms. Red wine is

essential for flavour, so use a quality wine or

consider a de-alcoholized red wine, which has the same

health benefits.

 

ChupaNote: a terrific soup or pasta sauce base.

Freezes well. Sprinkled 1 Tablespoon of red pepper

flakes on roasting veggies before covering with oil.

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