Confit Wild Mushrooms

This recipe is incredibly easy to make. And even though it takes a long time to prepare, the results are so amazing that every minute is worth the wait.

Confit used to be a way to preserve food. So the neat thing about this recipe is that it will preserve the mushrooms as well as make them absolutely delicious. As long as you store the mushrooms in the same oil you cooked them in, they will last weeks in the fridge.

FYI – If you have vegetables in the fridge that are going old, you can apply this recipe to preserve them. They will also taste delicious!


  • 150g of wild mushrooms — Mushrooms I used: Oyster, morel, lobster, forest, and shiitake.
  • 30g of whole garlic cloves
  • 5g of Thyme sprigs
  • 50g of chopped carrots.
  • 30 g of chopped shallots
  • 700g of olive oil
  • 3-4g of salt


Place all ingredients in an oven safe container. The mushrooms should be almost covered in olive oil. Depending on the container you use, you may need to add more, or less, olive oil.

Set the oven to 185ºF and place the container with the mushrooms inside. Cook the mushrooms for 3 hours.

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