3 cups olive oil
1/4 cup pink peppercorns
2 tablespoons Spanish paprika
1 tablespoon kosher salt
10 cloves garlic
3 bay leaves
2 sprigs fresh rosemary
1 bunch fresh thyme
1 pound French horn mushrooms, trimmed and sliced in half
1 pound Yukon gold potatoes, peeled and quartered
1/2 cup whole milk
1 pound unsalted butter, at room temperature
Freshly ground black pepper
Slices of crisped guanciale, pancetta or bacon, for serving
Toasted pine nuts; for serving
Warmed store-bought beef jus or demi glace, for serving
Chopped chives, for serving, optional
The preserved mushrooms can also be made ahead and refrigerated, after cooling, in jars or a plastic container, covered with the flavored oil. Reheat in a low oven or for about 10 seconds in the microwave before using.
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