Chilli Garlic Mushrooms

Oh, these mushrooms? They’ll blow your head off. Not metaphorically. I mean actual combustion. They’re not for the faint-hearted or the flavour-blind. I use them as seasoning. They keep for ages, and a pinch is plenty. Don’t be the hero who eats a whole one unless you’ve already made peace with your taste buds and possibly your ancestors.

And if you do take the plunge and regret it instantly (you will), skip the water. That’s rookie behavior. Grab milk or yoghurt—yes, I know, plant-based, but we’re talking emergency protocol here. Medicinal dairy. It’s practically ethical.

Now, about the mushrooms. I had a bag in the fridge that was auditioning for a role in a compost heap. Normally, I’d sauté them in butter, drown them in cream, and serve them on a smug little slice of rib-eye. But alas, steak is off the menu. This is a plant-based journey, not a carnivore’s memoir.

So I got creative. Chilies. Garlic. A lot of both. I cooked the mushrooms longer than any recipe dared suggest, until they were chewy, spicy, and borderline weaponized. They dried out, soaked up all the flavor, and emerged as tiny fireballs—ready to detonate the palate of any unsuspecting guest. Or me. I’m not above surprise and was I surprised?!

Go ahead, don't be scared, they will excite your taste buds and change your perspective on the world and food in general.