Xiang Gu You (Mushroom-Infused Oil)

Name: Xiang Gu You (Mushroom-Infused Oil)
Total time: PT0D0H0M
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

Serves
makes About 3 Cups

SAVEUR EDITORS

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.

Ingredients

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

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Instructions

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.

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.