Serves: 5
Total Calories: 535
Yield: 1 1/3 Cups

1 1/2 cups fresh mushrooms stems (any variety)
1/4 cup orange zest
1 1/3 cups extra virgin olive oil

1. Place 1/2 cup of mushroom stems in the bottom of a clean pint jar. Sprinkle with 1 tablespoon orange zest. Continue layering the remaining mushrooms and zest, leaving about an inch of space at the top of the jar. Add enough oil to cover (still allowing an inch of space).

2. Using a butter knife, gently press down the mushrooms to eliminate any air pockets. Put the cap on the jar, and add a label that includes the contents, date prepared, and approximate date the oil will be ready (2 to 6 weeks from the preparation date).

3. Place the jar on a small plate and set on a windowsill. After 2 weeks, taste the oil. If stronger flavor is desired, let it continue to steep. Continue to check once a week.

4.When the oil is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup. Before discarding the mushrooms, either squeeze them with your hands (with or without the cheesecloth) or press them against the strainer with the back of a spoon to get every last drop of oil.

5. Transfer the oil to a clean bottle or jar with a lid or cork, and label it with the type of oil and date. Store in a cool dry place, where it will keep for at least a year.

For a Change . . .
• Omit the zest.
• Use caps and stems from a combination of mushroom varieties.

Nutritional Facts:

Serves: 5
Total Calories: 535
Calories from Fat: 512

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