Shiitake Mushroom Chili Sauce

Shiitake Mushroom Chili Sauce-front view in a glass jar-red chilis and shiitake mushrooms on left sideAre you a thrill/sensation seeker like me that likes roller coasters and spicy food? If so, you’ll love adding this pungent, meaty, and woody chili sauce to just about everything except for maybe ice cream. Made from freshly harvested hot red peppers, shitake mushrooms, and a balance of other strong robust favors, this shitake mushroom chili sauce is sure to please every thrill seeking chili-head out there.

Shiitake Mushroom Chili SauceYou need to be diligent when raising hot peppers. Every morning after jogging, I would go into my garden and examine if anything was glowing red on my pepper plant. After several days of this selective harvesting, I collected a big handful of precious red, long chili peppers. To use them while they’re still fresh, I turned them into this absolutely mouth-drooling shiitake mushroom chili sauce.

Shiitake Mushroom Chili SauceWhy shiitake mushroom? Is the choice just random?

Nope! Shiitake mushroom has a strong, unique woody flavor. The meaty texture makes a great substitute for ground meat. If you are vegan or vegetarian, you found your best substitute for ground meat.

Here is the list of the main ingredients to make this shiitake mushroom chili sauce:

Fresh red chili peppers

Shiitake mushrooms


Ginger root

Star anise

Sichuan peppercorn

Roasted peanuts (optional)


Shiitake Mushroom Chili Sauce

Like I said, you can use them on anything you can think of. Here are ways I use it:

Let me know what are your favorite ways to use them.

Shiitake Mushroom Chili SauceI promise you, this is much better than any chili sauce you can find in stores. It’s truly gluten, preservative, and MSG free. It’s also freezer friendly.

5 from 2 votes
Shiitake Mushroom Chili Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This homemade shitake mushroom chili sauce is pungent, meaty, and woody. It’s absolutely mouth-watering.

Course: Sauce/Condiment (gluten-free, vegan)
Cuisine: Asian
Keyword: Chili Sauce, condiment, homemade sauce, Sichuan food, spicy recipe, Szechuan, vegan sauce
Servings: 2 cups
Calories: 71 kcal
Author: Joyce
  • 8 large dry shiitake mushrooms soaked
  • 3 oz 85 g fresh red long chili peppers
  • 2 tablespoons + ¾ cup 210 mL canola oil or vegetable oil
  • teaspoons 7 g salt
  • 1 tablespoon 3 g Sichuan peppercorns, ground
  • 3 4 g star anise
  • 5 cloves garlic sliced
  • 1 small 20 g fresh ginger root, minced
  • 2 teaspoons 6 g paprika powder
  • 1 tablespoon 15 g coconut sugar
  • 1 tablespoon 15 mL gluten-free soy sauce
  • ¼ cup 40 g roasted peanuts, coarsely chopped
  1. Use a knife to trim off the ends of the shiitake mushrooms. Cut them into cubes and then chop finely in a food processor. Set aside.
  2. Trim off the ends of the fresh chili peppers and then finely chop in a food processor.
  3. Heat a skillet over high heat until hot. Add 2 tablespoons of oil and wait 30 seconds until the oil is hot. Add finely chopped shiitake mushrooms and ½ teaspoon salt. Sauté for 2 minutes. Set aside.
  4. Return the skillet back over high heat. Add 1 tablespoon of oil and wait until the oil is hot. Reduce the heat to medium. Add finely chopped red long chili peppers ground Sichuan peppercorn, star anise, garlic, ginger and the remaining salt. Sauté for 1-2 minutes until fragrant.
  5. Add the prepared mushroom, paprika powder, coconut sugar, and soy sauce into the skillet over medium heat. Stir to combine well. Sauté for another 2 minutes. Remove the skillet from heat. Stir in chopped peanuts.
  6. Let the chili sauce cool completely at room temperature. Transfer it into a glass jar with lid and add the remaining oil. Store in refrigerator or freezer.
Nutrition Facts
Shiitake Mushroom Chili Sauce
Amount Per Serving (1 g)
Calories 71
% Daily Value*
Carbohydrates 3.5g1%
* Percent Daily Values are based on a 2000 calorie diet.


Shiitake Mushroom Chili Sauce-front view-in a glass jar-red chilis and dried shiitake mushrooms on the left side



  1. Andy says:

    Use 2T oil with mushrooms
    Use 1 T oil with chili’s
    When do you add the remaining (almost ¾ C oil??
    When to add the ginger??
    Does the anise get ground up??

    Still tastes MIGHTY Delicious!!!

    • Joyce says:

      Sorry about my mistakes in the recipe. I added ginger with garlic and add the remaining oil in the jar. The anise is in whole so you can easily remove it later. I have updated the recipe. Thanks for catching my mistake.

      • Andy says:

        I just made another batch of your most excellent sauce! Its cooling as we speak. (sic) What I do now is make a triple batch, it is so good. I do not have access to the long red chilis so I use serranos in about the same porportions. How hot are the long red chilis? As hot as serranos? I love the heat!

        I’m the same Andy who posted June 7 2017!

        I just wanted to let you know how good this is

        • Joyce says:

          The long red chillis is just sooo.. spicy. I got mine from my own garden two years ago and still have some many left. I didn’t plant any peppers last year and this year because they are so spicy and my supply can last for years.

  2. Rob says:

    This looks amazing but I do have one question. “ Use a knife to trim off the ends of the shiitake mushrooms. Cut them into cubes and then chop finely in a food processor.” is this to turn it into a paste? Or more or less finely chopped?
    Will give it a try soon! Thank you

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