Inspired by Georgia Freedman's blog and recipes
from the mushroom province of Yunnan in China,
I made mushrooms in oil, Yunnan style.
In a glass jar, add Szechuan peppers and dried chillies.
Add dried mushrooms (I used the winter chanterelles I had at hand, GF used porcini) and oil.
Wait for a day before using. E.g. on noodles.
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