Mushroom Oil

◊Origin

Mushroom oil, made by the Chi Garden, is an innovative healthy preserve,
adapted from an ancient family recipe that goes back hundreds of years.
Yunnan Province of southwest China, is well-known for its world-class biological
diversity, mirrored by ethnic diversity. In the mountainous areas of Yunnan, wild
mushroom harvest, preservation and cuisines have a long and colourful history.
The amazing diverse wild mushroom available at local markets during peak
seasons humble the most sophisticated mushroom hunters anywhere.
Preserving the bountiful wild mushroom harvest in oil is a long-standing tradition.
In Yunnan, this oil-preserved product is referred to as jizong/jicong you (termite
mushroom oil) or simply xianggu you (aromatic mushroom oil).

◊How is it made?

A mixture of partially-dried mushroom and herbs are slowly simmered and
dehydrated in oil. Chi Garden’s Mushroom Oil uses organic gray oyster
mushroom, organic extra-virgin olive oil, and many herbs and spices, including
garlic, onion, ginger, shiso or perilla, chili pepper, etc.
A low-temperature cooking process is used, comparable to that of confit in
French cooking. The cooking is long and slow, minimizing oxidation, and infusion
of all flavours, as well as fully dehydrated ingredients for long-time keeping and
safety.
The low-temperature processing at around 200F, continues for a few hours. The
flavour, aroma and nutrition is locked in during the slow cooking become
concentrated with the passing hours. The oil absorbs and is infused with flavour
and colour from the mushroom and herbs, becoming umami-rich.

◊Nutrition and flavour

The particular process of cooking and concentrating enables reactions of the
natural sugar and amino acids from the mushroom and other ingredients, to form
a complex mixture of peculiar molecules responsible for the aromas and flavours.

The combination of ingredients and cooking process ensures its health benefits,
through various antioxidants, enzymes and vitamins.
The mushroom in oil can be preserved this way, for many years under cool
conditions, and is shelf-stable.
We source our ingredients locally, and wherever possible, choose organic. The
mushroom oil is hand-made in small batches. It is one of the best sellers for
many years at our farm stand.

Recipe – Pasta Sauce

Only Three Ingredients: mushroom oil, soy sauce and green onion
Cook your favourite pasta or noodle according to instruction. We like angel hair
pasta or soba i.e. buckwheat noodle. Per serving, mix 2-3 TBS of oil/mushroom
mixture with 1⁄4 tsp good quality soy sauce and finely sliced green onion. Mix with
pasta/noodle to coat. Add pasta water if dry, 1 TBS a time. Plate and serve. Try
with your favourite herbs – cilantro, basil, parsley…
Mushroom oil can also be used as a rice topper, in soup, stir fry (as base oil or
finishing oil), as salad dressing oil. The possibilities are endless! Its rich flavour
elevates every dish.