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Porcini Oil (P) (p. 148) |
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Recipe Ingredients:
- 1/2 C. neutral-flavored
oil, such as canola
- 1/4 C. dried porcini
mushrooms (about 1 oz.)
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Jewish Cooking for all Seasons
Fresh,
Flavorful Kosher Recipes for Holidays and
Ever Day |
Makes 1/2 Cup
a) Bring the oil with the porcinis just to a
simmer in a small saucepan. Remove the pan
from heat and set aside to allow the flavor
of the porcinis to infuse into the oil. Let
oil cool completely to room temperature, at
least 30 minutes.
b) Transfer the oil and porcinis to a
blender and process about 1 minute. Strain
the oil through a fine-mesh sieve into a
small bowl or into a small glass jar with a
tight-fitting lid. |
This oil is a little bit of
luxury that you can use to drizzle on soup
or even a baked potato. If you like,
save the mushroom solids strained from the
oil to toss with hot pasta and a bit more
oil.
Make Ahead/Storage: Porcini oil can be
stored in the refrigerator, covered, up to 1
month. |
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