Crispy Chili Oil Mushrooms with Garlic & Thyme
Ingredients
- 1 poundmushrooms (cremini or button)
- 4 tablespoonolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 teaspoonfresh thyme
- 1 tablespoonsoy sauce
- ½ tablespoonbalsamic vinegar
- ·kosher salt
- ·black pepper
Prep
- 01
Trim the stem ends of mushrooms and halve or quarter any large ones so pieces are roughly 1½ inches.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 02
Add mushrooms and cook without stirring for 4-5 minutes, until deeply browned on the bottom. Stir, then cook another 3-4 minutes until golden on all sides. Season with salt and pepper, then transfer to a plate.
- 03
In the same skillet, reduce heat to medium. Add remaining 2 tablespoons olive oil, minced garlic, red pepper flakes, and thyme. Cook for 1-2 minutes, stirring often, until fragrant and the garlic just begins to color.
- 04
Return mushrooms to the skillet. Add soy sauce and balsamic vinegar, toss to coat, and cook for 1 minute until heated through.
- 05
Taste and adjust seasoning with salt, pepper, or red pepper flakes. Serve warm as a side dish or over crusty bread.
Spice Tips
The red pepper flakes deliver a steady warmth here. For more heat, add another ¼ teaspoon or finish with a pinch of cayenne. For subtle complexity, try ¼ teaspoon smoked paprika in the oil. A squeeze of fresh lemon juice brightens the finish.
Leftovers keep in the fridge for 3 days and taste great cold or reheated in a skillet. For a main course, serve over creamy polenta or buttered toast.