A rich, aromatic side that’s perfect spooned over toast, through pasta, or alongside eggs or grilled meat.

Serves: 4

Ingredients

500 g mushrooms, sliced (Swiss brown or button work beautifully)
6–8 garlic confit cloves (see below)
2 tbsp oil from the garlic confit
½–1 tsp chilli flakes, to taste
1 tsp fresh oregano leaves, roughly chopped (or ½ tsp dried)
Sea salt and black pepper, to taste

Optional: a squeeze of lemon juice or a drizzle of balsamic vinegar to finish

Method

What is garlic confit?

Garlic confit is made by slowly cooking peeled garlic cloves in olive oil over a very low heat until they’re soft, golden and sweet. The garlic becomes buttery and mild, while the oil turns deeply aromatic. Both the cloves and oil can be stored in the fridge (garlic always submerged in oil) for up to two weeks.

Cook the mushrooms:

Heat 2 tablespoons of the garlic confit oil in a large pan over medium heat. Add the mushrooms and sauté for 5-7 minutes, until they start to brown and release their juices.

Add the flavours:

Add the garlic confit cloves, chilli flakes, and oregano to the pan. Stir gently – the garlic will soften further and begin to melt through the mushrooms, coating everything in its sweet, nutty flavour.

Finish and serve:

Season with sea salt and black pepper. Add a squeeze of lemon or a drizzle of balsamic if you like a little lift.

Serve warm on sourdough, toss through pasta, or alongside roasted vegetables or grilled fish.

Therese’s tip:

Keep a jar of garlic confit on hand – it transforms any meal, from soups to salads, and the oil alone is liquid gold for dressings and drizzles.