Tips

Make a mushroom Aioli 

Aioli is a garlic mayonnaise used in southern French and Italian cooking.  It typically contains egg, olive oil and garlic and can be seasoned with herbs or spices.  A fresh aioli can be stored in a sealed container for up to two weeks. 
 
Pulse 2 eggs yolks, 2 teaspoons crushed garlic, 1 1/2 teaspoons good sea salt, 1tablespoon lemon juice in a blender or food processor.  Slowly drizzle in 1 cup of Porcini Olive Oil, drop by drop until it begins to thicken, then in a slow stream.  Beat until all oil is used and well mixed and mixture is thick and creamy looking.  Great on sauteed vegetables, pasta, roasted meats and eggs benedict. 
 
For flavor varieties, substitute Porcini Olive Oil with
Rosemary for an aioli on lamb
Persian Lime for an aioli great on fish
Meyer Lemon for an aioli for pasta or vegetables
Fresh Garlic for an aioli for beef