Mushroom Recipe

Clean and prep mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if needed. If mushrooms are small keep whole; if larger, halve or quarter so pieces are uniform in size (about 1–1½" thick).

Make marinade

In a bowl combine 2 tbs olive oil, 1 tsp soy sauce, 1 tsp lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until combined.

Marinate mushrooms

Toss the mushrooms in the marinade until evenly coated. Let sit at room temperature for 15–20 minutes (or refrigerate up to 1 hour) to absorb flavors. Reserve any excess marinade.

Grill mushrooms

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grill grates or pan with a little oil. Place mushrooms cap-side down first, cook 3–4 minutes until well charred, flip and cook another 3–4 minutes until tender and nicely caramelized. If using a cast-iron pan, add the reserved marinade to the pan in the last minute so it reduces slightly and glazes the mushrooms.

Finish

If using, toss the hot mushrooms with 1 tsp butter or 1 tsp olive oil to add sheen. Transfer to a serving platter and sprinkle with 2 tbs chopped cilantro and 1/4 tsp coarse sea salt. Keep warm while you prepare the salsa macha.

Toast chiles

Heat a dry skillet over medium heat. Add the dried chiles and toast briefly, flipping, 20–30 seconds per side until fragrant but not burned. Remove and let cool. Tear chiles into pieces, shaking out most seeds if you want slightly less heat (leave seeds for full heat).

Fry chiles, nuts, and seeds

In the same skillet, add 1 cup neutral oil and warm over medium-low (do not let it smoke). Add the torn chile pieces, 3 tbs peanuts, 2 tbs sesame seeds, 2 tbs pumpkin seeds, and the smashed garlic clove. Fry gently 2–4 minutes until nuts are golden and garlic is fragrant and just starting to color. Keep heat moderate to avoid burning—lower heat if the garlic browns too quickly.

Blend or chop

Remove the pan from heat and let the oil cool 2–3 minutes. Transfer the chile/oil mixture to a heatproof bowl or small blender. Add 1 tsp light brown sugar, 1 tsp apple cider vinegar, 1 tsp kosher salt, and 1 tsp fresh lime juice. Pulse briefly in a mini blender or chop coarsely with a knife to reach a chunky-texture salsa macha: oil-saturated bits of chile and toasted nuts/seeds suspended in oil. For a looser oilier salsa, blend a little longer. For extra crunch keep it coarsely chopped by hand with a chef’s knife.

Adjust seasoning

Taste and adjust: add a pinch more salt, a squeeze more lime, or 1–2 tsp of water to loosen if too thick. Stir in 1 tbs chopped cilantro if using. Let the salsa sit 10–15 minutes so flavors meld.

Spoon: Arrange the grilled mushrooms on a serving platter. Spoon 1–2 tbs of salsa macha over each portion of mushrooms (or serve extra in a small bowl on the side). The salsa macha is spicy—start with less and add more to taste.

Garnish & serve: Finish with an extra sprinkle of chopped cilantro, a few cracks of black pepper, and lime wedges on the side. Serve immediately while mushrooms are warm. Provide extra salsa macha for guests who want more heat.

Storage note: Salsa macha keeps refrigerated in a sealed jar for up to 2 weeks; bring to room temperature before serving. Leftover grilled mushrooms keep 2–3 days refrigerated and can be reheated gently in a skillet.