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.
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.