Sichuan-style Spicy Mushroom Stir-fry

Ingredients

In this Sichuan-style adaptation, we infuse the original Italian dish, Funghi al funghetto, with the bold and numbing flavors of Sichuan cuisine. While the original dish focuses on the natural flavors of mushrooms with minimal spices, our Sichuan-style version elevates the dish with the addition of Sichuan peppercorns, dried chili peppers, and other traditional Sichuan ingredients. The result is a fiery and aromatic stir-fry that pays homage to the original while embracing the unique characteristics of Sichuan cuisine. We alse have the original recipe for Funghi al funghetto, so you can check it out.

• 500g (1.1 lb) mixed mushrooms (shiitake, oyster, button) 500g (1.1 lb) mixed mushrooms (shiitake, oyster, button)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2-3 dried chili peppers, chopped 2-3 dried chili peppers, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 5g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic, ginger, Sichuan peppercorns, and dried chili peppers. Stir-fry for about 30 seconds until fragrant.
3. 3.
   Add the mushrooms to the wok and stir-fry for 3-4 minutes until they start to soften.
4. 4.
   In a small bowl, mix together the soy sauce, rice vinegar, sugar, and salt. Pour the sauce over the mushrooms and stir-fry for an additional 2-3 minutes until the mushrooms are fully cooked and coated in the sauce.
5. 5.
   Remove from heat and garnish with fresh cilantro.
6. 6.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before using them in the recipe. Remove any dirt or debris and trim the stems if necessary.

Tips & Tricks

• Adjust the amount of dried chili peppers according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• For an extra kick of flavor, toast the Sichuan peppercorns in a dry pan before using them in the recipe. This will enhance their aroma and taste.
• Feel free to experiment with different types of mushrooms to add variety to the dish. Shiitake, oyster, and button mushrooms work well, but you can also try enoki or king oyster mushrooms for a unique twist.
• Serve the Sichuan-style Spicy Mushroom Stir-fry with a side of steamed bok choy or stir-fried green beans for a complete meal.
• If you prefer a milder version of the dish, remove the seeds from the dried chili peppers before chopping them.

Serving advice

Serve the Sichuan-style Spicy Mushroom Stir-fry hot as a main course with steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the stir-fried mushrooms on a serving platter, ensuring they are evenly distributed. Garnish with a few sprigs of fresh cilantro for an attractive presentation. The vibrant red color of the dish will make it visually appealing.