Mushroom Conserva Thomas Keller (The French Laundry, Per Se, Bouchon)Mushroom Conserva Thomas Keller (The French Laundry, Per Se, Bouchon)
And then of course, one of my favorite recipes is the mushroom conserva. And it's one of my favorite recipes cuz I love mushrooms so much. This can be used as a vegetable on its own. We're gonna use it as a garnish today for some grilled chicken. Or it could be used as an accompaniment. We're gonna use it also in our little gem salad. You can chop that up. Make a sauce with it. Make a vingerette with it. There are so many different ways to use the mushroom [UNKNOWN]. So we have our mushrooms here. We have hen oft the woods, we have some [UNKNOWN], we have some beach. We have some [UNKNOWN]. We have some [UNKNOWN]. We heated up our oil to 170 degrees farientheight. We're going to go ahead and add our [UNKNOWN] pepper to that. Our bouquet garnier. In this case we have in here some thyme, rosemary, and bay leaf. But it could be actually whatever you like. We're just going to go ahead and add our mushrooms to that. See a slight simmer there. it's going to go down. The temperature is going to drop probably 20 degrees. You want to bring it back up to 170 degrees and then just turn if off when you're done. We keep it in here, keep that in the refrigerator. Again, they're cooked mushrooms, you have a little bit of acid in there, because we have sherry vinegar in there. So again, the shelf life on that is certainly gonna be several weeks, if not a couple months.