Mushroom Confit with Pancetta and Cornbread

October 23, 2019

Recipe by Maddie Rhodes @dont_stop_beleafing.

With Thanksgiving just around the corner, I've been brainstorming a few spins on my favorite classics. Our Thanksgiving table is pretty unconventional. We include the staples: turkey, cranberry sauce, stuffing, but we also insert new dishes every year. Whole roasted cauliflower, black lentil "stuffing," and crisp apple mustard slaw have all made it on the menu. This year will definitely include mushroom confit with pancetta and cornbread. 

Ingredients

• two tablespoons olive oil
• 4 ounces pancetta (or bacon)
• 2 shallots, sliced (3/4 - 1 cup)
• 1 tablespoon red wine vinegar
• 4 cups mushrooms
• 6-8 cloves garlic (small ones are best, if you only have large ones, cut them in half)
• 2 sprigs rosemary
• 3 sage leaves 
• 5 sprigs thyme
• 1/3 cup olive oil

Method

1. Bake cornbread according to the package or recipe instructions.
2. Preheat oven to 350F. Make sure you use an oven safe pan, for example, a cast iron skillet would work great, or an all clad stainless steel skillet. 
3. Heat two tablespoons olive oil over medium heat until it's shimmering, about 1-2 minutes. Add the pancetta, and cook until completely done and lightly browned, about 5-7 minutes. Once cooked, remove from the pan and set aside in a small bowl.
4. Add the shallots the pan with rendered pancetta fat with a big pinch of salt. Cover with a lid and cook over medium-low for about 7-10 minutes. Remove the lid, and stir. Continue to cook for another 10 minutes or so, until the shallots are deeply caramelized. Once the shallots are caramelized, remove them from the pan and put them in the bowl with the pancetta. Stir in one tablespoon of red wine vinegar, and set aside. 
5. Turn up the heat in your pan, and add the mushrooms in a single layer. Let the mushrooms cook for about 3-5 minutes on medium-high heat without touching them. Once they have wilted, add the pancetta-shallot mixture, garlic, herbs, and remaining olive oil, and salt to taste. Give everything a good stir, and toss it in the oven for about 20 minutes, or until the garlic is tender and everything is fragrant and delicious. 
6. Enjoy!

 

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