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How to Make Shiitake Oil

Member
By DawnChesbro
User-Submitted Article
(0 Ratings)

Shiitake mushrooms infuse ordinary olive oil to give a new taste experience to any salad.

From Quick Guide: Condiments
Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • 3 fresh Shiitake mushrooms
  • ¼ cup olive oil
  • Airtight container
  • Olive oil
  • kitchen tongs or a wooden spoon
  • Shiitake mushrooms
  • 8-inch sauté pan
  1. Step 1

    Gently wipe any dirt off the mushrooms with a mushroom brush or a slightly damp towel.

  2. Step 2

    Cut the stems off the shiitake mushrooms and discard them.

  3. Step 3

    Thickly slice the remaining mushroom tops.

  4. Step 4

    Heat the olive oil on medium heat in a small 8-inch sauté pan.

  5. Step 5

    When the oil is hot, turn the heat to a medium-low temperature, and then add the sliced shiitake mushrooms.

  6. Step 6

    Sauté the shiitakes on medium-low heat for approximately 10 minutes.

  7. Step 7

    Smell the oil in the pan, it should have a distinct aroma of mushrooms to it. If it doesn’t yet, keep heating the mushrooms for a few minutes longer.

  8. Step 8

    Scoop the shiitake slices out of the oil with kitchen tongs or a wooden spoon and set the pan aside to let the oil cool. Throw the mushroom slices out.

  9. Step 9

    Slowly pour oil into an airtight, sealable container and refrigerate.

  10. Step 10

    Shiitake oil can be stored in the refrigerator for 3 weeks.

Tips & Warnings
  • Look for mushrooms that are a deep, velvety-brown color. Avoid shiitakes with nicks and cuts.
  • Shiitake mushrooms should be stored in a brown paper bag in a cool place.
  • You can make this oil and pour it into a fancy, hand-blown bottle and give it as a holiday gift.
  • If you plan on making a lot of oil to give as gifts, just increase the amount of the oil and mushrooms proportionally.
  • Shiitake mushrooms pack a large flavor-punch, so a little goes a long way.
  • If you can’t find fresh shiitakes, you can use dried shiitakes. Rehydrate with ½ to one cup of hot water for five minutes. Make sure to squeeze out excess water before adding them to the oil.
  • If you use rehydrated mushrooms, beware of any hot oil spattering that remaining water can cause.

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