Olive Oil Infused with Porcini and Rosemary

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

1. Place mushrooms in strainer.
2. Rinse under hot water.
3. Drain well.
4. Pat mushrooms dry.
5. Combine mushrooms, oil and rosemary in heavy medium saucepan.
6. Cook over low heat until thermometer inserted into oil registers 180F, about 8 minutes.
7. Remove from heat.
8. Cover; cool to room temperature, about 2 hours.
9. Divide mixture among bottles.
10. Seal lids.
11. Refrigerate up to 3 weeks.

porcini mushrooms, olive oil, rosemary

Taken from www.epicurious.com/recipes/food/views/olive-oil-infused-with-porcini-and-rosemary-4536 (may not work)