Xiang Gu You (Mushroom-Infused Oil)

  • Serves

    makes About 3 Cups


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


Step 1

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.

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