Reply To: Mushroom Oils & Truffle Oils

Alana McGee

To make stable, safe oils is difficult. In the past I have used either a vacuum chamber system or a distillate process and it’s a wee bit complicated and you need special Equipment. That’s what the training oil is made from, but I don’t like to use olive oil either as it is too heavy and has VOCs of it’s own. Use grape seed if you want the truffle/mushroom to come through. Light olive oils can work ok for culinary use.

For personal use in oils (shorter shelf life), the heating method or similar is what a lot of Italians do.

I don’t have any recipes for non complicated creation sorry!

My suggestion is infuse butter and freeze it! Has worked better for us in the past in a culinary sense.