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
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.
