Fabio de la Pietra’s recipe, good for 30 oz: place 10 oz of portobello mushrooms in 30 oz of white vermouth and infuse for at least 24 hours. Filter into a separate bottle and store in the refrigerator.
Fabio de la Pietra’s recipe, good for 30 oz: place 10 oz of portobello mushrooms in 30 oz of white vermouth and infuse for at least 24 hours. Filter into a separate bottle and store in the refrigerator.
