While spending this weekend back in NYC, I was lucky enough to experience Di Fara's pizza in Brooklyn. It really is as amazing as the rumors had it. I had the pizza with porcinis. To make it, the guy reached into a big jar full of porcinis soaking in olive oil, and put a few mushrooms onto my slice.
Living out in Seattle, I collect my own porcinis/cepes in the mountains. I dry them to preserve them. However, does anyone know how to preserve them in olive oil? Are they dried and then put in oil? Put in oil fresh? Something else done to them? I really liked their quality and wouldn't mind figuring out how to do it myself.