Braised mushrooms with SIchuan chili oil from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 172) by Christopher Kimball

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Notes about this recipe

  • Meags on January 04, 2025

    Delicious!! Because I'm lazy, I just used some Baklouti olive oil (spicy) and some grapeseed oil with paprika and some red pepper flakes. [Not very Sichuan flavored.] I also used regular white wine since that is what I had on hand. I used cremini mushrooms. Will def make again!

  • Blondelectual on August 06, 2022

    This is an incredible flavor combo. Who thinks of using chili oil, paprika and cilantro? I can tell you it’s not me. Both a fantastic and gorgeous dish (I used dry cilantro because I forgot to buy fresh (cut the amount in half to compensate), amazing flavor). My mushroom mix was trumpet, shiitake and wood ear.

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