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.

Xiang Gu You (Mushroom-Infused Oil)
This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more.
Yield: makes About 3 Cups

Ingredients

  • 3 cups canola oil
  • 3 tbsp. black peppercorns
  • 7 dried chiles de árbol, stemmed
  • Kosher salt, to taste
  • 3 shiitake mushrooms, sliced

Instructions

  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.