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Jewish Recipes --> Recipes --> Kosher Seasonings

Porcini Oil (P) (p. 148)
Recipe Ingredients:
  • 1/2 C. neutral-flavored oil, such as canola
  • 1/4 C. dried porcini mushrooms (about 1 oz.)


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.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods