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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.
Reviews
May 27, 2026
Shroom With A View! I'm Sorry!
Man, just the perfect amount of Sichuan peppercorns to not overpower the dish. I'm fully aware I'm going pan-Asian on this, but I paired it with the Milk Street Stir Fried Sriracha Eggplant and it was just dynamite. Wanna add a rice dish for guests.
February 5, 2025
Quick and easy weeknight meal
Simple and delicious, and great over black rice. We like spice so I served some extra chili crisp on the side. Next time I'll add a little extra green Szechuan pepper to the mushrooms at the end; it got a little lost in the chili oil. Will definitely make again.
February 8, 2025
BRAISED MUSHROOMS WITH SICHUAN CHILI OIL
When I saw this come into my ebook, I had to make it. I followed the recipe to the letter. Either I was not cooked at high enough temperature or the times are a bit off. Second attempt will tell the tale. The seasoning, I used my very best sichuan peppercorns but it definitely should use more. In summary, good recipe, flavors are there just need to turn up the heat. Definitely use the called for chili peppers and up the crushed dry peppercorns. Note: I love sichuan food and eat it frequently so my baseline for comparing may be different than most chefs.
September 10, 2026
Was ok
Love sichuan cuisine but surprisingly a bit flat for me, especially for such an involved recipe.
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