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Epicurious

Olive Oil Infused with Porcini and Rosemary

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

  1. 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.

TagsCondimentPorcini MushroomMushroomVegetableRosemaryHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerMeal PrepSimmerBon Appétit
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