Place a large skillet on a stovetop set to medium heat/ medium flame and add the oil to it.

Then, add the mushrooms. It will seem like a lot of mushrooms, but as the mushrooms cook and the liquid in them evaporates.

Sprinkle the spices: the harissa, cayenne, and onion powder, over the mushrooms.

Then, using a microplane grater, grate the ginger into the mushrooms.

Stir all the ingredients together, and let them sauté for about 15 minutes, stirring the mushrooms every 5 minutes or so.

As the mushrooms cook, they release liquid from them. Once the liquid has reduced, the mushrooms will start to brown and caramelize ever so slightly, and the edges will crisp up a bit.

Take the mushrooms off the stove at this point.

Season these spicy mushrooms with salt and black pepper to taste and serve warm.

Optional: these mushrooms can be garnished with some fresh parsley and red pepper flakes for even more oomph!