Last-minute meals are the worst.
Mushroom confit isrich in nucleotidesand boosts the savory meatiness or umami factor of any dish.
This is a short but satisfying weekend project; expect it to take around an hour and a half.
You’ll need a glass pint jar, instant-read thermometer, and edible mushrooms.
And although you could use the stuff right away, it’ll last for at least two weeks.
For the confit recipe as well as a few preparation ideas, head to the link below.
For a head start on your weeknight cooking, here’s what to make| Washington Post
