Buttery Mushroom and Rosemary Confit and Polish’d

Polish’d: Modern Vegetarian Cooking from Global Poland, written by Michał Korkosz, features over 100 vegetarian recipes inspired by multicultural influences in everyday Polish cooking. A few highlights include Miso Red Cabbage Stew, Buckwheat Porridge with Homemade Chocolate Hazelnut Spread and Raspberries, Kakory (Potato Hand Pies) with Lentils and Smoked Twaróg, Grilled Leeks with Blue Cheese Sauce and Candied Walnuts, and Tomato Gingerbread Layer Cake with Prune Jam. I will also be sharing his recipe for Buttery Mushroom and Rosemary Confit following the review.

Disclosure: I received this book from The Experiment in exchange for my honest review. All opinions and statements are my own.

Michał Korkosz

Michał Korkosz is a food writer and recipe developer based in Warsaw, Poland. His food website, Rozkoszny (delightful in Polish), has earned two Saveur Blog Awards.

He is also a contributor to the Polish edition of Vogue, a food columnist for Przekrój Magazine, and the author of Fresh from Poland: New Vegetarian Cooking from the Old Country.

Polish’d

Michał begins Polish’d with a personal introduction of how he started cooking, a short guide on how to use the book, and descriptions of a few key ingredients.

Chapters are divided according to cooking style: Raw; Stovetop, Steamed; Smashed & Blended; Confit; Baked & Roasted; Charred, Grilled & Pan-Roasted; Panfried; Deep-Fried; Infused & Browned; Fermented & Preserved; and Sweet. The contents have a list of the included recipes with page number for easy reference.

Each chapter has notes on the cooking style with helpful tips. There are even charts and formulas to develop and build your own flavors.

There are over 150 photos scattered across the pages. Every single recipe is paired with a beautifully styled half to full page photo of the finished dish. There are also a few step-by-step photos to demonstrate specific techniques such as breading Celeriac Schnitzel and forming Kluski Śląskie (Silesian Dumplings).

Measurements are listed in US Customary and Metric. Titles are written in English and/or Polish. Each recipe has a headnote with background information, history, stories, serving ideas, yield, and tips.

Buttery Mushroom and Rosemary Confit

I have little to no experience with confits, so I was excited to see an entire chapter devoted to this cooking technique. I went straight for the Buttery Mushroom and Rosemary Confit, but can’t wait to try the Garlic Confit and Cherry Tomato Confit.

For the Buttery Mushroom and Rosemary Confit, mushrooms are slowly cooked in butter with rosemary, garlic, and salt until they have absorbed the butter to create a creamy texture.

The mixture is cooled, then lemon juice is mixed in before transferring to jars or storage containers.

Reheat the Buttery Mushroom and Rosemary Confit for about 5-10 minutes over low heat before serving. I tossed it with some homemade pasta, but it would also be delicious with omelets, panfried tofu, or as an addition to a cheese board.

You can even turn it into a sandwich with Michał’s Not-Your-Average Kanapka with Twarożek and Buttery Mushroom and Rosemary Confit recipe.

Other Dishes

I also made the Goat Cheese Pierogi with Honey and Marjoram; Caramelized Red Onion Pasta with Sun-Dried Tomatoes, Smoked Twaróg, and Lemony Parsley; Fried Radish with Lemony Mayo; and Hazelnut Cookies with Dark Chocolate and Kłodawska Salt.

The Goat Cheese Pierogi with Honey and Marjoram have such an incredible combination of flavors. A homemade dough is cut into thin rounds, filled with marjoram and honey-spiced goat cheese, then boiled until tender. They are served with sour cream and brown butter. Uncooked leftovers can also be frozen for up to 2 months for an easy future lunch.

I think the Caramelized Red Onion Pasta with Sun-Dried Tomatoes, Smoked Twaróg, and Lemony Parsley is my favorite so far. Pasta is tossed with beautifully caramelized red onions and both tomato paste and sun-dried tomatoes. It is served with a sprinkling of lemon coated parsley and smoked twaróg or farmer cheese.

The Fried Radishes with Lemony Mayo are another favorite. Radishes (with their leaves) are coated in a light tempura batter, then fried until crisp. The resulting texture is incredible and especially good paired with the homemade lemony mayo.

The recipe for the Hazelnut Cookies highlights the unrefined Kłodawa salt. It is paired with bittersweet chocolate, freshly ground hazelnut flour (plus a few chopped hazelnuts), and brown butter for quite the amazing cookie. If Kłodawska salt is unavailable, it can be swapped for fine sea salt.

Polish’d is a fantastic pick for those interested in innovative vegetarian Polish cuisine with multicultural flavors. Many of the recipes come together fairly easily and instructions are well written to promote success. There are even quick tricks along the way for those short on time.

Most of the ingredients are available in larger American grocery stores. A few items that may require further searching include smoked tofu, arborio rice, bonito flakes, nori, bison grass vodka, nigella seeds, nettle leaves, smoked twaróg, bee pollen, and harissa paste.

Buttery Mushroom and Rosemary Confit Recipe

Excerpt from Polish’d

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Buttery Mushroom and Rosemary Confit

A recipe for Buttery Mushroom and Rosemary Confit from Polish'd! This confit is perfect paired with pasta, omelets, cheese boards, and more.

Course Side Dish

Cuisine N/A

Keyword butter, confit, garlic, mushroom, rosemary

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 2 Cups

Ingredients

• 1 pound (4 sticks/452 grams) butter
• 4-6 rosemary sprigs
• 3 garlic cloves peeled
• 1/2 teaspoon fine sea salt
• 1 pound (450 grams) mushrooms any variety, such as button, oyster, porcini, or milk cap), halved if large
• Juice of 1/2 lemon

Instructions

• Place the butter, rosemary, garlic, and salt in a Dutch oven or large pot.
• Cook on medium-low heat until the butter melts.
• Add the mushrooms and reduce the heat to low. Cook, uncovered, until the mushrooms are creamy and have absorbed the butter, 30-40 minutes. (Don't allow the mushrooms to fry.)
• Remove from the heat and allow to cool. Add the lemon juice.
• Pack into jars or storage containers, along with any leftover liquid (you can also use it in place of regular butter in savory dishes).
• Reheat on low for 5 to 10 minutes before serving.