- 5 cups good-quality olive oil
- 2 pounds assorted wild and exotic mushrooms, such as shiitakes, oysters, chanterelles, cloud ears, and hedgehogs, wiped clean and coarsely chopped (about 10 cups)
- Bouquet Garni
- 2 heads garlic, split in half crosswise
- Salt and freshly ground black pepper to taste
- Preheat the oven to 200?F.
- Pour the oil into a large roasting pan and add the mushrooms, spreading them out evenly and pressing them down gently. Add the bouquet garni and submerge in the oil.
- Separate the split garlic head into cloves and submerge them in the oil-mushroom mixture. Season with salt and pepper. Cover the pan with a sheet of heavy-duty aluminum foil and slow-bake for 2 hours.
- Drain the mushrooms, reserving the oil.
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