Cèpe-Scented Oil from The Cooking of South West France by Paula Wolfert
This is a delicious woodland flavoring to use as an enhancement with cultivated mushrooms and with duck salads and as a basting liquid for lamb and pork.
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Ingredients
- ⅓ cup dried cèpes, in large pieces
- 12 sprigs of thyme
- 2 imported bay leaves
- 1½ cups green-hued French olive oil
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