Olive Oil Infused with Porcini and Rosemary

Name: Olive Oil Infused with Porcini and Rosemary
Yield: Makes about 2 1/2 cups
Ingredients: 1 ounce dried porcini mushrooms; 2 cups olive oil; 1 tablespoon dried rosemary

August 20, 2004

Be sure to refrigerate the oil, and to use it within three weeks of the date it was made.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

1 ounce dried porcini mushrooms

2 cups olive oil

1 tablespoon dried rosemary

Preparation

Place mushrooms in strainer. Rinse under hot water. Drain well. Pat mushrooms dry. Combine mushrooms, oil and rosemary in heavy medium saucepan. Cook over low heat until thermometer inserted into oil registers 180°F, about 8 minutes. Remove from heat. Cover; cool to room temperature, about 2 hours. Divide mixture among bottles. Seal lids. Refrigerate up to 3 weeks.

TagsCondiment Porcini Mushroom Mushroom Vegetable Rosemary Herbs & Spices Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Meal Prep Simmer Bon Appétit

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