Chili Garlic Mushroom Recipe

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems if needed and slice mushrooms into 1/4–1/2 inch (6–12 mm) thick slices.

Peel and finely mince the shallot. Peel and mince garlic cloves. Peel and grate or finely mince the ginger. Thinly slice the white and light-green parts of the scallions; reserve greens for garnish and slice whites for cooking.

In a small bowl combine chili garlic sauce, soy sauce, dark soy (if using), rice vinegar, brown sugar, sesame oil and stock. Stir to dissolve sugar. In a separate small cup whisk cornstarch into cold water to make a slurry; set aside.

Heat pan

Place a large heavy skillet or wok over medium-high heat. When hot, add vegetable oil and swirl to coat. If using, add butter and let it melt and foam briefly.

Add sliced mushrooms in a single layer (you may need to do two batches to avoid overcrowding). Let mushrooms sear undisturbed for 2–3 minutes until the undersides brown.

Stir or toss mushrooms and continue to cook for another 3–4 minutes until most moisture has evaporated and mushrooms are nicely browned. Season lightly with 1/4 tsp of the sea salt and a pinch of black pepper while cooking.

Push mushrooms to one side of the pan. Add the shallot and the scallion whites to the cleared space and cook 1–2 minutes until softened and translucent.

Add minced garlic and grated ginger to the aromatics and stir for 30–45 seconds until fragrant but not burnt.

Pour the prepared sauce mixture into the pan, stirring to combine with mushrooms and aromatics. Bring to a gentle simmer.

Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens and glazes the mushrooms. If sauce becomes too thick, add up to 1–2 tbs (15–30 ml) water or stock to reach desired consistency.

Taste and adjust seasoning: add remaining sea salt, black pepper, and red pepper flakes if you want more heat. Squeeze half a lime (or lemon) over the mushrooms and toss to combine.

Turn off heat and stir in toasted sesame seeds and chopped cilantro or parsley if using. Drizzle a few drops of toasted sesame oil for aroma.

Transfer chili garlic mushrooms to a serving dish. Garnish with reserved scallion greens and additional sesame seeds. Serve hot as a side dish, over steamed rice, noodles, or as a topping for toast or grain bowls.

Leftovers: cool and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if sauce has thickened.