Title: Dried Mushroom or Chili Oil
Categories: Seasoning Check
Yield: 3 /4 cup
| WARM INFUSION METHOD |
| 4 | | Fresh hot chilies (unseeded} *OR* |
| 8 | | Dried chilies (of a single type or mix for more complex flav |
| | | *OR* |
| | | L oz dried mushrooms such as |
| | | Porcini or shiitake |
| 1 | c | Olive oil |
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 lO to 15
seconds and remove from heat. Swirl until just warm. Strain into a bowl
through 4 layers of cheesecloth. Squeeze Makes about 3/4 cup mushroom oil;
about 1 cup chili oil. Experiment with combinations of dried, fresh, and
smoked chilies to add different flavor dimensions to your oil, not just
heat. Try fresh poblanos, jalapenos, and serranos or dried anchos and
pasillas. Roast one of the fresh or dried chilies to add flavor Chef's
Notes: If you filter through coffee filters, nose them a14d 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. Source: Flavored Oils by Chiarello. Typos by Elizabeth Wood and
her ScanMan 9/96.