Step 1: In a medium heavy-bottomed saucepan, combine the neutral oil and the sliced shallots. Turn the heat to medium-low.
Step 2: Slow-fry the shallots, stirring occasionally, until they start to turn a light golden color (about 8-10 minutes).
Step 3: Add the sliced garlic chips to the oil with the shallots and continue frying until both the garlic and shallots are a deep golden brown and crispy.
Step 4: Place a fine-mesh strainer over a heat-proof bowl. Pour the oil through the strainer to separate the crispy aromatics. Spread the shallots and garlic on a paper towel to cool and harden.
Step 5: In a separate large heat-proof bowl, mix together the Calabrian chili flakes, chili paste, sesame seeds, salt, sugar, smoked paprika, and mushroom powder.
Step 6: Return the infused oil to the saucepan and heat until it just begins to shimmer (around 325°F or 160°C).
Step 7: Carefully pour the hot oil over the chili mixture. It will sizzle vigorously. Stir gently to ensure all spices are incorporated.
Step 8: Once the oil has cooled to room temperature, stir in the reserved crispy shallots and garlic chips.
Step 9: Transfer the Calabrian Chili Crisp 2.0 to a clean glass jar and store in the refrigerator or a cool, dark place.