INGREDIENTS

INSTRUCTIONS

Chop mushrooms or chilies in a food processor until fine. Place in a pot
with the oil and heat until mixture begins to bubble. Let cook 10-15
seconds and remove from heat. Swirl until just warm. Strain into a bowl
through 4 layers of cheesecloth. Squeeze well to extract as much oil as
possible. Pour into a sterilized jar or bottle; seal tightly, refrigerate,
and use with 1 week for best flavor.
Makes about 3/4 cup mushroom oil or about 1 cup chili oil.
Note 1: Experiment with combinations of dried, fresh, and smoked chilies to
add different flavor dimensions to your oil, not just heat. Try fresh
poblanos, jalapeos, and serranos or dried anchos and pasillas. Roast one of
the fresh or dried chilies to add flavor. Add black pepper to the mix; it
makes a truly amazing oil. Mushroom oil can be made from packaged, dried
mushrooms such as porcini and shiitake.
Note 2: If you filter through coffee filters, rinse them and squeeze dry
before use. You will need some patience and probably several filters. Pour
the oil little by little and stir occasionally. You will recover almost all
the oil if you use dried chilies, however, the more fresh chilies, the less
chili oil since the oil will bind and be hard to separate after being
infused.
Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 24
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Oct 26, 98

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