This recipe is a pretty common one in parts of China, notably Yunnan. I use boletes, as they often do, but see the headnotes for alternative mushrooms.
If you are using wild mushrooms, scrupulously clean them of any grit or dirt. If you are slicing them, cut into roughly 1/4 to 1/8 inch thick slices.
Heat the oil in a wok to 350F. In batches of about one-third, deep fry the mushrooms until almost crispy. They will roar at first as the moisture boils out of them rapidly. You will know they are about ready when they begin to brown, feel firmer when picked up with a chopstick, and there will be far fewer bubbles. Move the finished ones to a tray with paper towels set inside and repeat with the remaining mushrooms.
Drain all but about 2 or 3 tablespoons of oil from the wok and set it over very high heat. When the oil just barely begins to smoke, add the ginger and garlic and chiles and stir fry until fragrant, maybe 30 seconds. Add the mushrooms and toss, salt and Sichuan peppercorn powder, then toss, then soy sauce, then toss again. Stir fry for 2 minutes.
Turn off the heat, add the sesame oil and the cilantro, toss to combine and serve.