Chilli crisp mushrooms with rice

By the GetYourMacros team · 11 September 2026

Shredded mushrooms seared with chilli crisp, peanuts and Sichuan pepper, served over white rice.

• Time 15 min
• Course First course
• Diet Vegan
• Cuisine Asian
• Allergens gluten, peanuts, soy

Ingredients (1 serving)

• 180 g Oyster mushrooms
• 100 g Shimeji mushrooms
• 55 g White rice
• 20 g Peanuts (unsalted)
• 15 g Chilli crisp
• Garlic to taste
• Soy sauce to taste
• 4 ml Sichuan pepper oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Start the white rice in salted water: it should be ready and still hot when the mushrooms come out of the pan.
2. Shred the oyster mushrooms by hand along their fibres rather than cutting them with a knife, and trim the base off the shimeji to separate the clusters.
3. Finely chop the garlic and line up the chilli crisp, the Sichuan pepper oil and the peanuts: from here on it moves fast.
4. Heat a wide pan over high heat and drop the mushrooms in dry, with no fat. Leave them until they have given up all their water and start to brown.
5. Add the garlic, a generous spoon of chilli crisp, a drizzle of Sichuan pepper oil and the peanuts, and toss for a minute so the garlic loses its raw edge.
6. Deglaze with the soy sauce, give it one last toss and serve straight away over the hot rice.

Tips

• The step that makes the difference is searing the mushrooms in a dry pan: dress them too early and they steam instead of browning.
• Shredding the oyster mushrooms by hand rather than with a knife gives that stringy texture that holds its own against meat.

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