Fox Fungi- Wild Mushroom Confit
Made in small batches, this Wild Mushroom Confit is a blend of enoki, maitake, chanterelles, lion's mane, oyster, and a bunch more. They are slow cooked for several hours in a blend of white wine, apple cider vinegar, agave, shallots, Valencia sweet onions and spices and infused with truffle oil. Try it on a crostini, in a burger, a charcuterie tray, on baked brie, a gravy or soup starter, smeared in a grilled cheese, anywhere you are craving a refined mushroom flavor.
Origin: Denver, CO
Ingredients: Wild mushrooms (shitake, oyster, maitake, enkoki, lion's mane, simenji, chestnut), apple cider vinegar, vidalia onion, white wine, olive oil, agave, evoo, black truffle oil, sea salt, black and red pepper, shallots, garlic, brown mustard (vinegar, water, mustard seed, salt, spices, tumeric), coconut, aminos, low sodium soy sauce, spices