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The world of fermentation.
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.
cup grapeseed or other neutral oil
dried Thai bird OR árbol chilies, stemmed, broken in half, seeds shaken out and discarded
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