Confit used to be reserved for preserving duck or goose. Today, the word is associated with any ingredient that is cooked long and slow in oil. Mushrooms are a great favourite of mine done this way - they have a juicy texture and interesting taste and can be used in salads, quickly sautéed as a side dish or served as a little hors d'oeuvre. You will end up with plenty of leftover herb-scented vegetable oil; just strain and use for cooking. These mushrooms will keep for at least 2 weeks covered in oil.