Mushroom Confit Recipe

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Nutrition per serving    (USDA % daily values)
CAL
4473
FAT
1481%
CHOL
47%
SOD
487%

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Ingredients for 4 servings

Salt and black pepper

2 quarts vegetable oil

3 bouquet garni (bay leaves, heads of garlic, thyme and peppercorns)

2 tablespoons chopped chives

2 pounds assorted wild and exotic mushrooms, cleaned and stemmed

1 pound fresh pasta sheets, torn into pieces

1/4 cup salt

1/2 cup shaved Parmigiano-Reggiano cheese

3 tablespoons truffle oil

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