Jul 11, 2011
Xiang Gu You (Mushroom-Infused Oil)
This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.
3 cups canola oil
3 tbsp. black peppercorns
7 dried chiles de árbol, stemmed
Kosher salt, to taste
3 shiitake mushrooms, sliced
Heat oil in a 4-qt. saucepan over high heat until a deep-fry thermometer reads 320°; add peppercorns, chiles, and salt, and fry until fragrant and chiles are toasted, about 1 minute. Remove from heat, add mushrooms, and let cool; pour into a 1-qt. glass jar with a lid and store in refrigerator.
This article was first published in Saveur in Issue #140
MAKES ABOUT 3 CUPS