Vegetables with a confit of wild mushrooms

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Vegetables with a confit of wild mushrooms

Vegetables with a confit of wild mushrooms

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Introduction

Confiting at a mild temperature can be a magnificent way to pre-prepare wild mushrooms and achieve the ideal point of doneness, leaving them tender with all their flavour. At the same time, we obtain an aromatised oil of high aromatic quality.

Ingredients

For the vegetables:
1 bunch asparagus
1 tender carrot
1 turnip
1 white/yellow beetroot
1 courgette
1 fennel bulb
1 cauliflower
1 cabbage

For the confit of wild mushrooms:
12 wild mushrooms
Mild olive oil
Fresh thyme

What you need

Induction cooktop with temperature control
Cooking meshes (optional)

Preparation

Vegetables
Confit of wild mushrooms
Finish and serve

General Information

70ºC / 30 min.
4 servings

Preparation

Vegetables
Confit of wild mushrooms
Finish and serve

Step 1

Clean the vegetables and cut into different shapes such as matchsticks, slices, rough-chopped, etc.

Step 2

Cook at 100ºC or at 85ºC, each to their point of doneness, then cool in cold water for a few seconds (the cooking time at 85ºC will be practically triple that needed with boiling water). Reserve a little of the cooking water.

Step 1

Clean the mushrooms with a knife and a cloth.

Step 2

Pour olive oil into a pan and heat to 70ºC. Aromatise the oil with pepper and the thyme. Confit the mushrooms for 30 minutes then remove from the heat.

Step 1

In a hot frying pan, sear the split mushrooms and put to one side.

Step 2

In the same pan, add the cut vegetables, sauté for a few seconds and moisten with a few drops of the vegetable cooking water. Turn off the heat and add some drops of oil from the confit of wild mushrooms.

Step 3

Arrange the vegetables on a plate and complement with the pan-seared mushrooms and a few thyme leaves or similar.