5 Ingredients or Fewer

Alex Raij's Mushroom Confit (Setas Confitadas)

June 22, 2016
2 Ratings
Photo by Linda Xiao
  • Serves 4 to 6
Author Notes

If you’re looking for classic sautéed mushrooms, Julia Child’s no-nonsense method will coax you through all this—hot butter, dry mushrooms, and an uncrowded pan are the keys.

But say you want to cook a lot of mushrooms at once, really outrun the shrinkage. Or be less active in your cooking, and less hot. Alex Raij, chef-owner at Txkito, has a more scalable, meditative approach, with an equally compelling result. Using this much at once will probably make you squirm, but you’re not wasting it. This mushroom- and garlic-scented oil is as much a reason for making the recipe as the mushrooms themselves are. The oil will be a head start on more adventures—frying eggs or more mushrooms, searing greens or chicken thighs, mixing new dressings and sauces. Adapted slightly from The Basque Book (Ten Speed Press, 2016). —Genius Recipes

What You'll Need
  • 4 pounds mushrooms (any kind, even button mushrooms, or wild, such as porcini, hedgehog, chanterelle, milk cap, or St. George’s), trimmed
  • Extra-virgin olive oil, to cover
  • Kosher salt
  • 6 cloves garlic
  • 4 to 6 thick slices country bread
  • Juice of 1 lemon
  • Chopped fresh flat-leaf parsley, for garnish
  1. Place the mushrooms in a saucepan, add oil to cover (note: the mushrooms may float, but that’s okay), and season with salt. Smash 1 garlic clove with the back of a knife and toss it into the oil. Gently heat the oil over medium-low heat until the liquid appears to be simmering. What you are seeing is the water the mushrooms release as they become saturated with oil. Turn down the heat to low (you want the mushrooms to gently percolate in the oil, not fry) and cook the mushrooms for about 20 minutes or more, depending on size, until they are creamy, silken, flavorful, and have absorbed the salt. Remove from the heat and let cool. As they cool, their juices will naturally separate from the oil; pour off the oil, reserving it and the juices separately. Remove and discard the garlic, then add the mushrooms back into their oil until ready to use them. Save the mushroom juices for another use.
  2. Preheat the oven to 350°F. Rub both sides of each bread slice with one garlic clove, place the slices on a baking sheet, drizzle with oil, and toast in the oven for about 6 minutes, until crispy and golden brown.
  3. While the bread toasts, line a plate with paper towels. Thinly slice the remaining 4 garlic cloves. In a small saucepan, combine the garlic slices and 1/2 cup of the mushroom oil over medium heat and cook for about 35 seconds, stirring, until golden brown. Using a slotted spoon, transfer the garlic slices to the towel-lined plate to drain.
  4. To serve, gently reheat the mushrooms in their oil. Reheat the mushroom juices. Drain the warm mushrooms, slice them to bite size, transfer them to a bowl and toss with the lemon juice. Place each slice of toast in an individual bowl and divide the mushrooms among the bowls, spooning them over the bread. Pour in some of the warm mushroom juices and garnish each serving with a drizzle of the garlic-infused oil, a few of the garlic chips, and a sprinkle of parsley.
  5. Kept under oil, this confit can be stored for up to 4 days in the refrigerator.

See what other Food52ers are saying.

  • Laura Sympson
    Laura Sympson
  • Kristen Miglore
    Kristen Miglore
  • Danielle
  • fearlessem
Genius Recipes

Recipe by: Genius Recipes

4 Reviews

Laura S. March 10, 2021
This recipe has a wonderful flavor, but how do you separate the oil from the juice? I thought perhaps the oil would solidify on top if I put it in the fridge, but I still can’t see any distinction.
Danielle January 5, 2020
This is a wonderful recipe but it uses A LOT of oil (I used 1.5 large bottles and still didn’t cover all the mushrooms) and it makes A LOT of mushrooms. I’d probably halve the recipe next time so I don’t spend an hour just cleaning mushrooms. Keep the oil at the end and use it for anything you’d use olive oil for: it adds an awesome level of depth to dishes.
fearlessem July 18, 2016
Are the mushrooms supposed to be sliced? At what stage? It just says "trimmed" making it sound like they are to be left whole, but the photo shows mushrooms that have been sliced... Also, any clue to how much this makes in volume once they are cooked? I know mushrooms cook down a ton, but I'm also wondering if I could halve this and end up with enough mushrooms for my purposes (since i'm only cooking for two)
Kristen M. July 18, 2016
Great questions—you slice them after poaching, which I just added to step 4. And because the mushrooms shrink less than with other cooking methods and this is a really generous recipe, halving will still give you plenty.