Herb and garlic marinated mushrooms bring something different to a charcuterie board. Mushrooms are cooked with thyme, rosemary, garlic and lemon, then allowed to marinate to intensify the flavors.

Here you poach the fungi delicately in a lightly flavored olive oil, making the most of your kitchen prep time by preserving a mess of mushrooms all at once.

This Mushroom Confit Kale Salad features a mountain of kale served with mushroom confit, blistered grapes, walnuts, and cambozola.

The popularity of mushrooms has been riding high the past couple of years, but they’ve always been one of our favorite ingredients. And the good news is, they’re rarely out of season. Mushrooms are generally harvested in early spring to late fall, but depending on where you live, you might even have access to some winter varieties. And mushrooms are more accessible than you think. Depending on your location, you may be able to forage for them in the wild. Or grow them indoors. Or find a…

These wild mushrooms, poached in olive oil, are supremely tender and aromatic. They make a super-delicious finger food, tapa, condiment or side!

A preserve of mushrooms seasoned with salt and herbs, simmered slowly in fat like duck confit.

This post originally appeared on Food52.

Buttery Mushroom and Rosemary Confit recipe from Polish'd! This confit is perfect paired with pasta, omelets, cheese boards, and more.

Confit is a French technique that means ‘Preserved'. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on. In this case we are confit'ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and

How to make garlic confit for dips, dressings, and so many dishes! An easy recipe that makes the most delicious garlic-infused oil that complements a variety of cuisines. Turn it into butter or use it on its own– you can’t go wrong with this recipe!