Courtesy of Chef Shawn Lawrence, 39 Degrees at the Sky Hotel Confit is an ancient preserving method. This is a great way to save your porcini to use over time.

1 pound porcini mushrooms
1 sprig fresh thyme
1 clove garlic, whole
A few whole black peppercorns
Olive oil

Clean the choicest small porcini and slice or quarter. Place in a large, stainless-steel saucepan, add thyme, garlic and peppercorns, and top with enough olive oil to cover porcini. Bring just to a boil, then turn down heat and simmer for 5 minutes. Stir occasionally to prevent sticking. Remove from heat and let the mushrooms cool in the oil. When the mushrooms are cool, you can jar them, using the instructions for canning that come with Kern or Ball canning jars. Strain the porcini from the oil for use in salads. The oil becomes porcini flavored, too, and can be used to make delicious vinaigrettes. Always use a clean metal spoon or tongs to remove the mushrooms from the oil so that no bacteria are introduced.