[CH] Dried Mushroom Chile Oil

Jim Weller (Jim.Weller@salata.com)
28 Apr 02 14:10:56 -0800 

Hi All,

I just came across a new recipe/method for making flavoured oil and
thought I'd pass it along. I'll be trying this soon!

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Dried Mushroom Chili Oil-Warm Infusion Method
 Categories: Condiments, Mushrooms, Chile
      Yield: 1 Servings
 
      4    Fresh hot chilies
           -(unseeded) or
      8    Dried chilies
      1 oz Dried mushrooms
      1 c  Olive oil
 
  Chop mushrooms and chilies in a food processor until fine. Place in a
  pot with the oil and heat until mixture begins to bubble. Let cook
  10-15 seconds more and remove from heat. Swirl until just warm. Strain
  into a bowl through 4 layers of cheesecloth. Squeeze well to extract
  as much oil as possible. Pour into a sterilized jar or bottle; seal
  tightly, refrigerate, and use with 1 week for best flavor.

  Makes about 3/4 cup

  Note 1: 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. Add
  black pepper to the mix; it makes a truly amazing oil. Mushroom oil
  can be made from packaged, dried mushrooms such as porcini and
  shiitake.

  Note 2: If you filter through coffee filters, rinse them and 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.

  Flavored Oils by Michael Chiarello
  From: Bobbieb1@aol.Com
 
-----

                                                Cheers,

                                                YK Jim