Olive Oil Infused With Porcini And Rosemary Recipes

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OLIVE OIL INFUSED WITH PORCINI AND ROSEMARY



Olive Oil Infused with Porcini and Rosemary image

Categories     Condiment/Spread     Mushroom     Rosemary     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 3

1 ounce dried porcini mushrooms
2 cups olive oil
1 tablespoon dried rosemary

Steps:

  • 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.

ROSEMARY GARLIC INFUSED OLIVE OIL



Rosemary Garlic Infused Olive Oil image

Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.

Provided by Krystal

Categories     100+ Everyday Cooking Recipes

Time P7DT5m

Yield 24

Number Of Ingredients 3

3 sprigs fresh rosemary, hung up until dried, or more to taste
2 cloves garlic, or more to taste
1 ½ cups extra-virgin olive oil

Steps:

  • Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg

PORCINI, OLIVE AND ROSEMARY FOCACCIA



Porcini, Olive and Rosemary Focaccia image

Categories     Bread     Food Processor     Mushroom     Olive     Appetizer     Bake     Rosemary     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 11

Hot water
1 ounce dried porcini mushrooms, reconstituted in 1 cup hot water (see instructions below)
1 envelope dry yeast
1/4 cup olive oil
2 teaspoons coarse salt
2 teaspoons chopped fresh rosemary
2 cups plus 4 tablespoons (about) unbleached all purpose flour
1/2 cup coarsely chopped pitted brine-cured olives (such as Kalamata)
Reconstituted porcini mushroom
1 ounce dried porcini mushrooms
1 cup hot water

Steps:

  • Add enough hot water to porcini soaking liquid to measure 3/4 cup if necessary. Heat liquid in small saucepan to 105°F to 115°F. Pour into processor. Sprinkle yeast over. Let stand until yeast dissolves, about 12 minutes. Add oil, 1 teaspoon salt and 1 teaspoon rosemary. Process 3 seconds. Add 2 cups plus 2 tablespoons flour and process until moist clumps form, adding more flour if necessary. Mix in olives, using 4 on/off turns. Turn out dough into large bowl. Add porcini and knead until mixed in (dough will be firm and sticky).
  • Generously flour heavy large baking sheet. Turn out dough onto sheet. Using floured hands, press out dough to irregular 13 x 9-inch rectangle. Sprinkle dough with remaining 1 teaspoon salt and 1 teaspoon rosemary. Cover baking sheet with plastic wrap. Let dough rise in warm draft-free area until puffy, about 1 hour.
  • Preheat oven to 400°F. Bake bread until crusty, about 25 minutes. Serve warm or at room temperature.
  • To reconstitute the dried porcini mushrooms:
  • Combine porcini and water in medium bowl. Let stand until porcini soften, about 40 minutes. Pour mixture into strainer set over small bowl. Press porcini to release excess liquid. Coarsely chop porcini. Pour soaking liquid into measuring cup, leaving any sediment behind; reserve soaking liquid.

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