I'm in the process of figuring out how to safely infuse olive oil for use both at home and as gifts. I'd like them to be good for storage for a few months, not just to make and use right away. I'm wondering if this method of making mushroom infused oil would work for that use? What would be the pros/cons of this method and would putting the dried mushrooms directly into the oil work also?
I have a question about step 1 on the recipe "Mushroom Saute with Greens, Pancetta, and Wild Mushroom-infused Olive Oil" from wssmom. It says:
"Preheat oven to 350 degrees. Cover dried wild mushrooms with boiling water; let sit for 20-30 minutes. Drain thoroughly and squeeze out excess moisture. Place in a small baking dish or ramekin with the olive oil and roast for another 20-30 minutes or until they start to smell really really good. Pour off the oil to use in the mushroom saute and reserve the mushrooms for another use."