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Braised Mushrooms with Sichuan Chili Oil

4 Servings

35 minutes

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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.

4

Servings

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.

35 minutes

Ingredients

  • ¼

    cup grapeseed or other neutral oil

  • 5

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

Directions

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