Confit Mushrooms

 

1 ½ lb mushrooms (of your choice)

2 T. minced shallots

1 T. fresh thyme leaves

2 C. neutral olive oil or grapeseed oil

Salt, to taste

 

Clean the mushrooms by wiping them with a damp paper towel. If the stems are edible, simply trim the ends; otherwise, separate the caps from the stems and reserve the stems to make a mushroom broth. In a saucepan, combine the minced shallots, thyme leaves, cleaned mushrooms, and oil. Heat gently for about 40 minutes; you do not want the oil to bubble or the shallots to burn. Remove from heat and cool completely. Season with salt to taste and transfer to a cool, sterilized jar. Store in the fridge for up to 2 weeks.