Confit Portobello Recipe

Name: Uchiko Houstons Confit Portobello Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 4 pieces Portobello mushrooms; 1 cup Olive oil; 4 cloves Garlic cloves; 2 tbs Fresh thyme; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Sweet corn kernels; 2 tbs Aji panca paste

Inspired by Uchiko Houston

Time1h

Serves4

Confit Portobello is a dish made by slowly cooking Portobello mushrooms in olive oil with garlic and herbs until tender and flavorful. The dish showcases a rich, earthy taste from the mushrooms enhanced by the aromatic infusion of garlic and thyme, characteristic of Peruvian cuisine. Here’s how to make this delightful appetizer at home.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Directions

Prepare the mushrooms

Clean the Portobello mushrooms by wiping them with a damp cloth. Remove the stems and set aside.

Make the confit

In a medium saucepan, combine the olive oil, garlic cloves, thyme, salt, and black pepper. Heat over low heat until the garlic is fragrant but not browned.

Cook the mushrooms

Add the cleaned Portobello mushrooms to the saucepan, ensuring they are fully submerged in the oil. Cook on low heat for about 30-40 minutes, or until the mushrooms are tender.

Prepare sweet corn

In a separate pan, lightly sauté the sweet corn kernels with a pinch of salt and aji panca paste for about 5-7 minutes until heated through.

Serve

Once the mushrooms are done, remove them from the oil and let them drain on paper towels. Serve the confit Portobello mushrooms topped with the sautéed sweet corn.