Confit Mushrooms recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Young Joni›Confit Mushrooms Recipe

Confit Mushrooms Recipe

Inspired by Young Joni

Time1h

Serves4

miso chestnut butter, furikake, chive

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Ingredients

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Confit Mushrooms

1 1/8 lb (500 g) mushrooms (variety of choice, such as cremini or shiitake)
7/8 cup (200 ml) olive oil
2 tbs Miso paste
3 tbs chestnut butter
1 tbs furikake seasoning
2 tbs chives (finely chopped)
to taste Celtic sea salt
to taste black pepper

Method

Preparation

1
Prepare the Mushrooms
Clean the mushrooms with a damp cloth and trim any tough stems. If using large mushrooms, cut them into halves or quarters for even cooking.
2
Make Miso Chestnut Butter
In a small bowl, combine miso paste and chestnut butter until smooth. Set aside.
3
Confit the Mushrooms
In a large saucepan, heat the olive oil over low heat. Add the mushrooms and season with salt and pepper. Cook gently for about 30-40 minutes, stirring occasionally, until the mushrooms are tender and infused with the oil.
4
Combine with Miso Chestnut Butter
Once the mushrooms are cooked, remove them from heat and stir in the miso chestnut butter until well combined.
5
Finish with Furikake and Chives
Sprinkle furikake seasoning and chopped chives over the confit mushrooms. Toss gently to coat.
6
Serve
Transfer the confit mushrooms to a serving dish and enjoy warm or at room temperature.

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