Crispy Chili Mushrooms with Garlic & Lime
Ingredients
- 1 poundmushrooms (cremini or button)
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- ½ teaspoondried red pepper flakes
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 1lime
- 3scallion
- ½ teaspoonsesame oil
- ¼ teaspoonsalt
Prep
- 01
Halve 1 pound mushrooms (leave small ones whole if preferred).
- 02
Mince 4 cloves garlic.
- 03
Slice 3 scallions on the bias.
Method
- 01
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.
- 02
Once the oil shimmers, add the mushroom halves in a single layer (work in batches if needed). Let them sit undisturbed for 3-4 minutes until the bottoms turn golden, then stir and cook another 2-3 minutes until lightly caramelized.
- 03
Push mushrooms to the side of the skillet. Add minced garlic and red pepper flakes to the cleared space and cook for 30 seconds, stirring, until fragrant.
- 04
Stir the mushrooms back in with the garlic. Pour in soy sauce, rice vinegar, and honey. Toss well and cook for 1 minute.
- 05
Remove from heat. Squeeze in juice from the lime and drizzle with sesame oil. Taste and adjust salt as needed.
- 06
Transfer to a serving bowl and top with sliced scallions. Serve warm as a side or over rice.
Spice Tips
For milder heat, reduce the red pepper flakes to 1/4 teaspoon. For more fire, add an extra 1/4 teaspoon or stir in a pinch of cayenne. A dash of sriracha or chili-garlic sauce drizzled on top after cooking also adds depth and adjustable heat.