Alex Raij's Mushroom Confit (Setas Confitadas)

If you’re looking for classic sautéed mushrooms, Julia Child’s no-nonsense method will coax you through all this—hot butter, dry mushrooms, and an uncrowded pan are the keys. But say you want to cook a lot of mushrooms at once, really outrun the shrinkage. Or be less active in your cooking, and less hot. Alex Raij, chef-owner at Txkito, has a more scalable, meditative approach, with an equally compelling result. Using this much at once will probably make you squirm, but you’re not wasting it. This mushroom- and garlic-scented oil is as much a reason for making the recipe as the mushrooms themselves are. The oil will be a head start on more adventures—frying eggs or more mushrooms, searing greens or chicken thighs, mixing new dressings and sauces. Adapted slightly from The Basque Book (Ten Speed Press, 2016).

Great

% Daily Values based on a 2,000 calorie diet

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