This recipe is inspired by a cold Sichuan appetizer that I enjoy in New York City Sichuan restaurants. The NYC version of this dish features thinly shaved pieces of beef and honeycomb tripe. The meat is slick with chili oil, and garnished with cilantro and crushed peanuts. I love the flavor combination of chili oil, cilantro, and peanuts so much that I decided to adapt the recipe and replace the beef with mixed mushrooms. The texture of mixed mushrooms can mimic that of beef and tripe, making this a compelling opportunity for vegetarians and/or tripe skeptics to enjoy a combination of flavors that I often crave. This recipe isn’t authentic or traditional (nor is it trying to be), but it's tasty. <br /> <br />For the mushrooms: I used crimini, royal trumpet, oyster, and wood ear mushrooms—aim for a variety of shapes, textures, and colors. Clean and remove stems as necessary. Thin slices of mushroom will absorb more flavor than thick pieces.

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