Sautéed Beech Mushrooms in Chili Oil
These mushrooms get a kick of spicy flavor from homemade chili oil! They can be served over grilled steaks or roasted poultry to add earthy heat to a special dinner. Get even more creative and use them to top your mushroom toast! They pair well with a base layer of hummus or cream cheese. Plan ahead for this one because your chili oil will need to rest at least a couple hours to infuse pleasant heat into the oil.
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- 5 tablespoons extra virgin olive oil
- ½ tablespoon crushed red pepper
- 10 ounces brown and white beech mushrooms, trimmed and separated
- ¼ teaspoon fine ground sea salt
- Chopped cilantro for garnish
- To make the oil, heat 4 tablespoons olive oil in a small saucepan over medium heat for 1 to 2 minutes. Pull it off the heat, just as it threatens to sizzle. Stir in the crushed red pepper. Set aside to cool at least two hours. Transfer it to a glass jar with a lid and let sit for up to 24 hours for even more heat.
- Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the mushrooms. Cook stirring or tossing constantly for 5 minutes, until the mushrooms begin to brown and become tender. Remove from the heat. Sprinkle with salt.
- The chili oil can be strained to reduce the heat or it can be served with the crushed red pepper still in it. Add the desired amount of oil to the mushrooms. Toss well. Garnish with cilantro before serving.