James Peterson

Morel or Porcini Oil

Preparation info
  • Yield:

    1 quart

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Most dried mushrooms infuse oil with a surprisingly full-flavored yet delicate aroma, but dried morels and porcini (cèpes) work the best. Dried mushroom oil can be used in salad dressings, pasta sauces, or in emulsified egg, butter, or cream sauces. Mushroom oils can be kept in a cool place for up to 2 weeks.

Ingredients

dried morels or porcini (cèpes), rinsed, patted dry

Method

  1. Combine the mushrooms with the pure olive oil in a blender and purée to a coarse paste, about 1 minute.
  2. Transfer the mushroom-oil paste to a 2-quart (2 liter) saucepan and