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11 MINS delivery
Chilli Mushrooms
Serves 4
30 mins
210 Kcal
Indo-Chinese dishes like chilli mushrooms are especially in high demand for their sturdy flavours and the right amount of crunch with heat. Characteristically, this vegetarian dish uses mushrooms as the main ingredient that has been stir-fried or deep-fried to become crispy, after which it is tossed in spicy and tangy sauce to define its taste. Though button mushrooms are the ones commonly used for this recipe, shiitake or oyster mushrooms will do too. The battering is achieved by a mixture of cornflour, all-purpose flour, and spices like red chilli powder, pepper, and garlic powder to ensure that the mushrooms will be crispy after frying. The hallmark of chilli mushrooms is its sauce - an artful mixture of flavours both characteristic of Chinese and Indian traditions. The base of the sauce consists of soy, vinegar, and ketchup or tomato sauce, which gives the dish a sweet and sour taste as well as savoury flavouring. To this mix go generous quantities of green chillies, garlic, ginger, and onions, which give the dish its piercing punch and aromatic depth. Once the pan-fried mushrooms are tossed into this sauce it shines without losing that crunchy texture from pan-frying. Spring onions or sesame seeds at the finishing touches added to the crunchy freshness. Chilli mushrooms can either be served as an appetizer or a side dish and as part of a larger meal, normally served with fried rice or noodles. The dish is simple, one that accommodates your spice levels: it's extremely versatile, practical, and perfect for any type of lunch or dinner. This, whether dry or drenched in gravy, will surely attract a crowd of spicy and umami food lovers.
Ingredients required for Chilli Mushrooms
- 1 tbsp tomato sauce
- 200 gms mushrooms
- 1 tsp garlic
- 1 medium capsicum
- 3 tbsp corn starch
- 1 medium onion
- 1/2 tbsp red chilli sauce
- 1 tbsp soy sauce
- 2 green chilli
- Spring onion
- Oil
- 1 tsp ginger
Cooking steps for Chilli Mushrooms
- 1Use 200 gms of mushrooms preferably button mushrooms for this chilli mushroom recipe.
- 2Wash them under cold running water, washing off all the dirt.
- 3Use a paper towel to squeeze out moisture from them so that they will fry clean and dry.
- 4Cut each mushroom into quarters after it has dried. This size is ideal for frying in this mushroom recipe chilli, as the mushrooms will fully cook and soak up the sauce.
- 5Dice 1 medium onion and 1 bell pepper into small pieces. Set them aside. These add a crunch and contrast to the dish, enhancing flavour and texture. If you want colour in your dish you may use a red or yellow bell pepper.
- 6Mix 3 Tbsp of cornflour, 2 Tsp of maida flour and salt according to your taste.
- 7Add black pepper powder 1/4Tsp to the mixture.
- 8Add a little water slowly, stirring continuously till you get a smooth thick batter.Ensure that the batter is not thin and runny.
- 9Dip each quarter of the mushrooms in the prepared batter as carefully as possible. The outer layer, must be properly coated in the batter for it to become crisp; this also extracts flavour from the mushroom.
- 10Heat enough oil in a deep pan or wok for deep frying. The oil is ready to fry when it begins to simmer. This can be tested by dropping a small amount of batter into the oil, it will sizzle and rise quickly.
- 11Gently tilt the mushrooms into the hot oil.
- 12Fry them in batches if you need to because you don't want to overcrowd the pan as that might reduce the heat on the oil and end up with very soggy mushrooms.
- 13Fry until they are golden brown and crispy for approximately 4 to 5 minutes. Scoop them up with a slotted spoon and set them on paper towels to drain off any excess oil.
- 14Heat 2 tablespoons of oil in another pan or wok over medium heat for the sauce and for saut ing the vegetables.
- 15Just when the oil is hot, you must put in 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 2 chopped green chillies.
- 16Stir it for almost a minute frequently. It makes the base of the sauce; this sets the intense flavours along with the heat of the dish.
- 17Add diced onion and bell peppers to the pan. Stir-fry those vegetables on high for 2 to 3 minutes. Because of the high heat you are using, the vegetables will stay crisp rather than turn mushy too quickly.
- 18Add 1 tablespoon of soy sauce, 1 tablespoon of tomato ketchup, and half a tablespoon of red chilli sauce. Soya sauce enhances salty umami flavours, whereas the ketchup adds sour and sweetness to it. Not to forget, chilli sauce brings a spicy flavour into the dish.
- 19Mix well and season it to taste with salt.
- 20Put the fried mushrooms and the sauce into the pan where the vegetables are saut ed. Toss gently; they should be well coated with a mixture of sauce. Let the flavours penetrate through the mushrooms for 2-3 minutes, occasionally stirring.
- 21Turn off the heat and finish by garnishing with some fresh chopped spring onion greens to infuse freshness and colour. If you prefer a bit of crunch, sprinkle some sesame seeds on top.
- 22Serve hot. Your Chilli Mushrooms are ready now.
- 23Just pour them into a serving dish and serve hot. They work as an appetizer or with fried rice, noodles, or even over plain rice. They should be served while the mushrooms are crispy.