Yield: 2 cups
|1 ounce||Dried porcini|
|2 cups||Extra-virgin olive oil|
In a small saucepan, combine the porcini and the water. Cook over high heat until all the water has evaporated. Reduce the heat to low, add the olive oil, and heat until the oil reaches 250øF; keep it at that temperature for 10 minutes.
Remove from the heat and let cool. Put the oil (including the mushrooms) and the salt in a blender and blend to a coarse pure.
Pour into a one-pint glass jar, let the oil come to room temperature, and then seal the jar with a tight fitting lid. Store the oil in a cool, dark place for several days before using. Refrigerated, the oil will keep for up to three months.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95