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Braised Mushrooms with Sichuan Chili Oil
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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01In 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.
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