Mushroom XO

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Mushroom XO

Yield: 2 cups

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Ingredients

• ½ lb shallots, peeled and roughly chopped
• 1 2-inch piece ginger, peeled and roughly chopped
• 8 garlic cloves
• 2 cups neutral oil
• 1 lb shiitake mushrooms, any tough stems removed
• ¼ cup soy sauce
• 1 tablespoon dark brown sugar
• 2 teaspoons paprika
• ½ teaspoon fennel pollen (or ground fennel seed)
• ½ teaspoon cinnamon
• ½ teaspoon chili flake (add more to desired spice)
• ⅛ teaspoon ground clove
• 1 whole star anise

Instructions

1. Blitz the shallots, ginger, and garlic together in a food processor until finely chopped (but not a paste).
2. Heat the oil in a large pot over medium heat, and add in the blitzed veggies. Cook for 10 minutes or until starting to brown.
3. While the veggies are cooking, blitz the shiitakes until finely chopped (but not a paste).
4. Add the shiitakes to the pot and cook until deeply browned (about 20 minutes), stirring often so they don’t burn.
5. Add the spices and cook for 2 minutes. Add the sugar and soy sauce and cook for 5 minutes. Taste for seasoning and adjust. Once cool, store in an airtight container in the refrigerator for at least 1 month. You can also make a larger batch and freeze some of it.