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.