Paula Wolfert

Cèpe-Scented Oil

Huile de Cèpes

Preparation info
  • Makes

    1½

    Cups
    • Difficulty

      Easy

Appears in

#61The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

This is a delicious woodland flavoring to use as an enhancement with cultivated mushrooms and with duck salads and as a basting liquid for lamb and pork.

Ingredients

  • ⅓ cup dried cèpes, in large pieces
  • 12 sprigs of thyme
  • 2 imported

Method

  1. Wash the cèpes under running water, rubbing them with your fingers to rid them of grit and dirt. Pat dry on paper towels.
  2. When they are absolutely dry, place them in a jar. Tuck in the thyme and bay leaves and pour the olive oil over all. Let stand in a cool, dark place for at least 1 month.