This is one of my favorite kitchen rituals—making mushroom oil from scratch. It’s earthy, aromatic, and deeply nourishing. I use it in pasta sauces, stir-fries, soups, and even as a drizzle over roasted vegetables. It’s not just an ingredient—it’s a mood.
Ingredients
- Dried mushrooms – 1 cup (shiitake, porcini, or a mix)
- Neutral oil – 2 cups (sunflower, grapeseed, or light olive oil)
- Garlic – 3 cloves, smashed
- Ginger – 1 thumb-sized piece, sliced
- Black peppercorns – 1 tsp
- Optional: bay leaf, rosemary sprig, or chili flakes for extra depth
Method: Stirring with Intention
- Prep the mushrooms
If using large dried mushrooms, break them into smaller pieces. This helps release more flavor into the oil. - Infuse the aromatics
In a small saucepan, combine the oil, garlic, ginger, and peppercorns. Heat gently over low heat until the garlic begins to sizzle—don’t let it brown. This step sets the base. - Add the mushrooms
Stir in the dried mushrooms. Keep the heat low and let everything steep for 30–45 minutes. The oil should shimmer, not boil. - Cool and strain
Once infused, remove from heat and let cool completely. Strain through a fine mesh sieve or cheesecloth into a clean jar. - Label and store
Pour into a glass jar or bottle. Label with the date—this oil keeps for up to 1 month in the fridge. I always write a quiet note on the label: “earthy, grounding, made with care.”
Storage Notes
- Fridge: Keeps for 3–4 weeks. Always use a clean spoon.
- Freezer: You can freeze in small cubes for quick use.
- Use: Stir into sauces, drizzle over grains, or use as a base for sautéing.
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