Roasted Spaghetti Squash and Chanterelle Confit

Anita Dairy Free, Entrée, Gluten Free, Paleo, Vegetables, Vegetarian, What's Cooking 3 Comments

Roasted Squash and Mushroom Confit 2

December.  Absolutely my favorite month of the year (well that and June, my birthday month).  Love everything about it and the cold weather too. Just more reasons to bake and cook, as if I needed anymore.  And that brings me to: confit n. a piece of meat cooked in its own fat.  The Levantine version of confit is made with lamb and is called Awerma (more on that in an upcoming post). It doesn’t always have to be meat based, which brings me to the subject of this post: Mushrooms.  I’ve been tweaking this recipe for a couple of weeks now, and I finally got it!  If you try anything from this site, I really want you to try this one.  
Spaghetti Squash

Mushroom confit has been around for a while. In essence we gently roast the mushrooms in oil until soft and tender, then drain them and do whatever you like with them.  It’s yummy and as flavorful as the mushrooms you choose for it.  It can be any one kind or a variety. Have fun with it.
Now I’m off to start prepping for a holiday baking weekend.  Happy Friday!

Roasted Squash and Mushroom Confit

 Roasted Spaghetti Squash and Chanterelle Confit

1 spaghetti squash
1/2 lb Chanterelles or other preferences, cleaned and sliced
4 tbsp butter, unsalted
1/2 cup olive oil
2 bay leaves
2-3 sprigs marjoram
4-5 garlic cloves, peeled and smashed
Pinch of salt

Preheat oven to 275˚F.  In a cast iron pan (or heavy bottom pan), melt butter and oil.  Add mushrooms, bay leaves, marjoram, garlic and salt.  Cover and roast for approx. one hour to an hour and a half, until mushroom are tender and soft.  Remove from oven, drain mushrooms in a strainer and set aside.  Save the infused oil.  It is absolutely phenomenal to use in other recipes. Discard the herbs and bay leaves and save the garlic for the next step.
For the squash.  Cut in half, wrap in foil. Place in the oven with the confit and remove when tender to touch. It will roast slowly.  Or roast it ahead of time in a 400˚F oven for about 30 minutes.  Once done, let cool a bit, remove flesh gently and separate with fork. Set aside.

For the finishing sauce
2 tbsp infused oil 
1 shallot, diced
2 tbsp pine nuts, raw
1 cup vegetable stock
2 tbsp raisin paste (recipe below)
2-3 tbsp parsley, chopped
1 tbsp herbs in Duxelle spice * (substitute with mushroom powder)
1 tbsp freshly squeezed lemon juice
Pinch of salt
Freshly ground pepper 
*Herbs in Duxelle is a spice mixture available here.  If you live in Raleigh, NC, you must visit the shop at LaFayette Village.
In a skillet, heat infused oil, add garlic and smash with the back of a spoon. Add shallots and pine nuts. Saute until shallots are translucent.  Add raisin paste, vegetable stock, mushrooms, salt and pepper and whisk together to melt the paste into the liquid. Add herbs in Duxelle spice mixture, and simmer gently for a few minutes just until the sauce thickens a bit.  Remove from heat. Finish with lemon juice and chopped parsley.  Serve over roasted spaghetti squash, rice or pasta.

Raisin Paste
1/4 cup golden raisin
water as needed

In a small blender or processor, blend together until a paste forms.

Comments 3

Leave a Reply

Your email address will not be published.