Wild Mushroom and Dungeness Crab Stew | Saveur

Ingredients

• 2 tbsp. chile oil, plus more for drizzling
• 10 shiitake mushrooms, stems removed, caps quartered
• 8 king oyster mushrooms, torn vertically into 4 pieces
• ¼ lb. maitake mushrooms, torn into large pieces
• 1 tbsp. Sichuan peppercorns, plus more for garnish
• 1 tbsp. vegetable oil
• 12 garlic cloves, finely chopped
• 2 medium shallots, finely chopped
• One 1-inch piece fresh ginger (6 oz.), peeled and finely chopped
• 1 small white onion, finely chopped
• 4 scallions, white parts only, finely chopped
• 6 large cloves black garlic, smashed to a paste
• Two 1½–2 lb. Dungeness crabs, steamed, cleaned, bodies quartered, legs cracked, juices reserved
• 1 cup (8 oz.) unsalted browned butter*
• ½ cups black garlic shoyu
• ½ cups black vinegar
• 1 lb. marble potatoes, quartered
• Adobo seasoning, to taste (recipe below)
• 1 sheet nori
• Steamed medium-grain white rice, for serving