Skip to main content
LoginSign Up
Braised Mushrooms with Sichuan Chili Oil

Braised Mushrooms with Sichuan Chili Oil

A heap of meaty mushrooms, with tongue-tingling spice: the ultimate dish for lovers of both veggies and Sichuan spice.

By Courtney HillNovember 17, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

This savory, spicy mushroom braise starts with an oil infused with dried chilies and Sichuan peppercorns and finishes with a tablespoon of butter, which gives the dish silky richness. To crush the Sichuan peppercorns, which brings out more of their tongue-tingling spiciness, pulse them a few times in an electric spice grinder or bash them in a mortar with a pestle.

Tip

Don’t use pre-sliced mushrooms, as they tend to be dry. Flavorful results rely on the moisture released by the mushrooms as they cook to build the foundation for the sauce. You could use just one variety of mushroom, but two or more types add visual, textural and flavor appeal.

Ingredients
  • ¼

    cup grapeseed or other neutral oil

  • 5

    dried Thai bird OR árbol chilies, stemmed, broken in half, seeds shaken out and discarded

  • 1

    teaspoon sichuan peppercorns, lightly crushed

  • 1

    teaspoon sweet paprika

  • 1

    pound shiitake mushrooms, stemmed and halved (if small) or quartered (if medium or large) OR cremini mushrooms, halved (if small) or quartered (if medium or large) OR beech mushrooms, pulled apart into small clusters OR a combination

  • 3

    medium garlic cloves, minced

  • Kosher salt

  • 2

    tablespoons Shaoxing wine OR dry sherry OR sake

  • ½

    cup low-sodium chicken broth OR vegetable broth

  • 1

    tablespoon salted butter

  • ½

    cup lightly packed fresh cilantro

Step 1

In a 12-inch skillet over medium, combine the oil, chilies, Sichuan peppercorns and paprika. Cook, stirring often, until the oil is fragrant and takes on a reddish hue, 1 to 3 minutes.

Pour the mixture through a fine-mesh strainer set over a small bowl, pressing on the solids to extract as much oil as possible; discard the solids. Wipe out the skillet.

Step 2

Return the strained oil to the skillet and heat over medium-high until shimmering.

Add the mushrooms, garlic and ½ teaspoon salt; cook, stirring often, until the mushrooms are lightly browned, 2 to 4 minutes.

Reduce to medium, add the Shaoxing wine and cover. Cook, occasionally shaking the skillet, until the mushrooms release their liquid, about 4 minutes.

Stir in the broth and bring to a simmer. Re-cover, reduce to medium and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes.

If a lot of liquid remains in the skillet, cook, uncovered and stirring occasionally, until only a small pool remains.

Step 3

Remove the pan from the heat. Stir in the butter and half the cilantro, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining cilantro.