A question about a recipe: Mushroom Saute with Greens, Pancetta, and Wild Mushroom-infused Olive Oil
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."