Buzz
Rushed meals can be a hassle. This weekend, prepare some mushroom preserves, and when the week arrives and you're in need of dinner inspiration, use them as the foundation for any quick meal.
In this week's Washington Post, food preservation expert Cathy Barrow advocates for mushroom confit—preserved mushrooms slow-poached in oil to amplify their flavor and give them a rich, velvety texture:
With just a little weekend effort, this jar of umami is ready in the fridge, offering inspiration for quick meals all week. Use the preserved mushrooms in pasta sauces, on pizzas, under chicken skin for roasting, or as a topping on puff pastry tarts, in bread pudding, tacos, or an omelet.
Mushroom confit is packed with nucleotides and enhances the savory umami of any dish. Whether as a topping, filling, flavor booster, or sauce base, it can dramatically reduce prep time for weeknight dinners.
This is a simple yet rewarding weekend task that should take about 90 minutes. You will need a glass pint jar, an instant-read thermometer, and some edible mushrooms. The choice is yours—whether you prefer buttons, morels, a mix, or a single variety, and whether you pulse them or keep them whole. While the mushrooms can be used immediately, they will last for at least two weeks. For the confit recipe and a few ways to use it, check out the link below.
