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.
- Makes4 servings
- Cook Time35 minutes
- 2
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.
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.
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