Seasonal Mushrooms in Oil With Herbs

Ingredients

6 oz. shiitake mushroom caps, whole and sliced
2 oz. seasonal mushrooms, stems peeled
12 oz. safflower or other neutral oil
2 fresh rosemary sprigs
1 fresh bay leaf

Instructions

Cover mushrooms halfway in oil in a small saucepan and add herbs. Boil, then simmer on low for 2 to 3 minutes. Remove from heat and let cool in the oil. Refrigerate in an airtight container up to 2 weeks. Eat cold or slice and toss into sautés or baked dishes such as lasagna or stuff with cheese and broil. (Published 2015)