Confit Wild Mushrooms

Confit Wild Mushrooms


This is a simple method of cooking wild mushrooms which will make them tender and ready to use however you like. You can put them into a risotto to finish the dish or even inside some pasta if you are adventurous and want to make a tortellini or ravioli. The different textures and flavours available are vast. Some examples of mushrooms you can get are shitake, morel, wood ear, chanterelle, oyster, enoki or Swiss brown. There are literally hundreds of edible wild mushrooms. Availability will depend on location but I would advise everyone to go mushroom foraging at least once in their lifetime.



500g Assorted wild mushroom

2 Cloves of garlic

200ml Duck fat



  1. 1. Pour oil in a tray deep enough to easily fit all of the ingredients (when choosing your tray consider you are going to be carrying hot oil in the tray from the oven.
  2. 2. Add the mushrooms and garlic.
  3. 3. Cook in a low oven between 100-150°C for up to 1 hour. Keep checking every 10 mins to make sure it is not burning.
  4. 4. When the mushrooms are tender and the oil is just slightly bubbling they should be ready.
  5. 5. Drain the oil and use the mushrooms as required.