🥐 French · Main · Hard difficulty · Vegan
Mushroom Confit
A silky French main built around mushroom, seasoned with olive oil and arlic cloves.
- Prep time
- 35 min
- Cook time
- 80 min
- Total time
- 1h 55m
- Servings
- 6
- Calories
- 350 kcal
- Protein
- 9 g
- Carbs
- 30 g
- Fat
- 22 g
- Course
- Main
About this French baked dish
Mushroom Confit is a French main built around mushrooms. It takes about 1h 55m from start to finish, 35 minutes of prep and 80 minutes of cooking, and serves 6.
Cooking method: baked dish. Difficulty is rated hard. Vegan, and marked gluten-free in our data.
Good for: light & low calorie, meal prep, party & sharing, comfort food.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 400 g mushrooms, sliced
- 500 ml olive oil
- 6 garlic cloves
- 4 sprigs thyme
- 2 bay leaves
- 1 tbsp sea salt
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Preheat the oven to 200°C (390°F) and grease a baking dish.
- Heat
- Oven to temperature (about 10-15 minutes)
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 2. Season the mushroom and brown briefly in a hot pan with a little oil, about 5 minutes.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Combine with the olive oil, arlic cloves and thyme in the dish and mix well.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 4. Top with the bay leaves and sea salt.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Bake for 64 minutes until bubbling and golden on top.
- Heat
- Oven at the stated temperature (check with a thermometer if you can)
- Look for
- Bubbling edges, a golden top and a rich baked smell.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Opening the oven door repeatedly drops the temperature. Cover loosely with foil if the top browns too fast.
Step 6. Rest for 10 minutes before slicing and serving.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Chef's tip
Resting lets the layers set for clean slices.
Equipment you will need
- Oven
- Baking dish
- Mixing bowl
Nutrition per serving
Estimated per serving: 350 kcal, 9 g protein, 30 g carbohydrate and 22 g fat. Roughly 10% of the energy comes from protein, 34% from carbohydrate and 56% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Mushroom Confit
Substitutions and variations
- Cover with foil for the first half of baking to stop the top browning too fast.
- Use Greek yogurt in place of cream for a lighter topping; stir it in off the heat to avoid curdling.
- Check doneness with a skewer or thermometer rather than relying on time alone.
Frequently asked questions about Mushroom Confit
How long does Mushroom Confit take to make?
It takes about 1h 55m in total: 35 minutes of prep and 80 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 350 kcal, with 9 g protein, 30 g carbohydrate and 22 g fat. These are estimates for the recipe's 6 servings.
Is Mushroom Confit gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Mushroom Confit ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.