These mushrooms have a serious kick and are a perfect stand-alone dish to be served with simple steaming white rice. 

Heat wok and squirt with spray oil, add garlic, ginger and spring onion and fry until fragrant. Add Sichuan peppercorns, dried chillis and mix for 20 seconds. Add onion and mushrooms and fry for a further 1 minute. Add rice wine and cook until wine has been absorbed. Add vegetable stock and soy sauce and bring to the boil. Turn down to a medium heat and cook for 10 to 15 minutes until the mushrooms are tender and the sauce is syrupy. Turn off the heat and serve.