| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Dried porcini |
| 1 |
c |
Water |
| 2 |
c |
Extra-virgin olive oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
~--In a small saucepan, combine the porcini and the water. Cook over high
heat until all the water has evaporated. Reduce the heat to low, add the
olive oil, and heat until the oil reaches 250F; keep it at that temperature
for 10 minutes. ---Remove from the heat and let cool. Put the oil
(including the mushrooms) and the salt in a blender and blend to a coarse
puree. Pour into a one-pint glass jar, let the oil come to room
temperature, and then seal the jar with a tight-fitting lid. Store the oil
in a cool dark place for several days before using. Refrigerated, the oil
will keep for up to 3 months.
Recipe By : DDMmom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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