Confit Mushrooms, Hazelnuts and Herbs

Recipes, Vegetable & Side Dishes

Confit Mushrooms, Hazelnuts and Herbs

Cooking Mode:

Combi

Steam:

15% Max

Equipment

  • Chef Knife
  • Paring Knife
  • Small Baking Tray
  • Foil
  • Mixing Bowl
  • Fine Mesh Sieve

Ingredients

  • 20 Button Mushrooms
  • 100gm Whole Hazelnuts
  • 3 Cloves Garlic
  • 5 Sprigs Thyme
  • 3 Bay Leaves
  • 80gm – 100gm Extra Virgin Olive Oil
  • Salt

METHOD

Remove the core from the mushrooms and using a paring knife peel the mushrooms from the base to the top. Place the mushrooms into a shallow baking tray.
Peel and crush the garlic and add to the mushrooms, roughly chop the hazelnuts and add to the mushrooms also. Add picked thyme leaves, bay leaves and pour over the EVOO, season with salt and cover the tray tightly with alfoil Place the tray in a pre-heated oven steam setting 90 °C for 45 minutes
Once cooked remove the tray from the oven and strain off the oil, place the mushrooms into a serving bowl and serve as a
side dish to roast beef or lamb

HINTS & TIPS

Mushrooms cooked at low temperatures will result in a juicy soft texture. Adding hazelnuts to this dish offer texture but also enhance the earthy tone of the mushrooms
Freshly squeezed lemon or a splash of balsamic vinegar is also a good option for adding another flavour profile to this side dish. Add the lemon or balsamic post cooking and just before serving

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