RECIPE FOR SKYTTEGÅRDENS MUSHROOM OIL
Preserve your oyster mushrooms the old-fashioned way – and get a delicious oil to make a mushroom mayonnaise.
Confit is an age-old way to extend the shelf life of food – and it doesn’t hurt that it enhances and concentrates the natural flavors of the ingredients. It’s also a delicious way to avoid food waste – use the trimmings from vegetables after making a salad and give your confit a unique twist
INGREDIENTS:
- 150-200 g Skyttegården organic oyster mushrooms
- 1½-2 dl neutral oil
- possibly approx. 50 g of trimmings from other vegetables – e.g. the bottoms of fresh asparagus
- A sprig or two of your favorite herbs
- Garlic to taste
- Salt
Procedure:
Throw the finely chopped oyster mushrooms in a hot pan with the other vegetables you want to confit and let them sauté for a minute – pour the oil over them and add salt (preferably plenty) Let it cook over medium heat for 5-7 minutes until it has the right color – add the garlic and herbs towards the end. Pour into a heat-resistant container and place in the fridge for at least an hour. They can now keep in the fridge for weeks, if not longer, as long as the mushrooms are covered in oil. If necessary, pour onto a thinner container with high edges. Top it off with more neutral oil to cover.
