Chilli Mushroom Recipe
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
2
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Calories
317 kcal
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Course
Appetizer
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Cuisine
Indian-Chinese Fusion
Chilli Mushroom Recipe
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Spicy, sweet, tangy and crispy Chilli Mushroom from the fusion Indo Chinese Cuisine that makes for a delicious starter or snack. Perfect as a side with a Chinese meal or with your favorite dipping sauce.
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Ingredients
Main Ingredients
- 200 to 250 grams button mushrooms or baby portabella mushrooms
- 1 to 2 spring onions (small to medium-sized scallions), halved or quartered and the white layers removed (reserve greens for garnish) or 1 small to medium onion, chopped
- 2 to 3 green chilies - slit
- ¼ cup chopped capsicum chopped into squares or cubes (optional) - can use red or green, yellow or red bell peppers
- 2 teaspoons finely chopped garlic cloves or 7 to 8 small to medium garlic cloves
- 1 teaspoon finely chopped ginger or 1 inch ginger
- 1 tablespoon soy sauce (naturally brewed) or as required
- ½ tablespoon sesame oil or any neutral oil - for the sauce
- ½ to ¾ teaspoon cornstarch
- 1 to 2 teaspoons water
- ½ to 1 teaspoon sugar or as required
- salt as required
- crushed black pepper as required
- oil - for shallow frying mushrooms, any neutral oil, as required
For Batter
- 5 to 6 tablespoons whole wheat flour or all-purpose flour
- 3 tablespoons cornstarch
- ¼ to ½ teaspoon crushed black pepper or add as required
- salt as required
- ¼ to ⅓ cup water or add as required
Instructions
Preparation
- Rinse and wipe dry the mushrooms. Trim the stalks.
- Quarter them if larger in size and halve them if medium-sized. Keep the smaller ones intact and whole.
- Make a flowing medium consistency batter with the ingredients listed above "for the batter".
Frying mushroom
- Heat oil for shallow frying in a kadai or wok.
- Dip each mushroom slice in the batter and coat uniformly with the batter.
- Add them to the medium hot oil and fry till they are slight golden and crisp.
- Fry the batter coated mushrooms in batches and drain on paper towels to remove excess oil.
Making chilli mushroom
- In another wok (kadai) or pan, heat sesame oil or your preferred cooking oil.
- Add the spring onion whites and capsicum. Stir fry on medium or high heat for a minute.
- Add the finely chopped ginger, garlic and green chilies.
- Stir fry on a high heat until you see the onions getting browned at the edges. If the heat becomes too much then reduce it.
- Reduce the heat. Add the soy sauce, salt, sugar, black pepper and stir fry for half a minute.
- Add the fried batter coated mushrooms and stir on a low to medium heat.
- Sprinkle about 1 to 2 teaspoons of water and ½ to ¾ teaspoons cornstarch on the mushrooms.
- Mix very well and sauté for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.
- Switch off the heat and serve the chili mushroom hot with veg fried rice, bread or even roti or naan.
- Garnish with spring onion greens while serving.
Notes
- Chilli
- ushroom
- INGREDIENTS
- mushrooms
- chilli
- chilli
- How to make Chilli Mushroom Gravy on Stovetop
- mushroom
- mushrooms
- mushrooms
- mushrooms
- mushrooms
- chilli
- chilli
- mushrooms
- chilli
- mushroom
- mushroom
- chilli
- chilli
- mushroom
- 200 to 250 grams white button mushrooms, chopped or sliced
- 1 small to medium bell pepper sliced or chopped
- ¼ cup onion or spring onions whites (scallion whites), chopped
- 1 tablespoon finely chopped celery, optional
- ½ tablespoon finely chopped ginger
- ½ tablespoon finely chopped garlic
- 2 to 3 green chilies, finely chopped or slit
- 1 tablespoon corn flour dissolved in 2 tablespoons water
- 1 tablespoon soy sauce - add less or more as you prefer
- ½ tablespoon rice vinegar or rice wine or white vinegar
- ½ teaspoon freshly crushed black pepper or black pepper powder or white pepper powder
- 2 tablespoons oil
- ½ teaspoon sugar as required
- salt as required
- ½ tablespoon green chilli sauce
- ½ tablespoon red chilli sauce
- ½ tablespoon rice vinegar or rice wine or white vinegar
- 1 or 1.25 cups water or vegetable stock
- Some chopped spring onion greens (scallion greens) for garnishing
- Rinse 200 to 250 grams mushroom in water and then chop them. Heat 2 tablespoons oil in a wok or kadai. Add ¼ cup chopped onions or chopped spring onion whites.
- Stir fry them on medium heat till they become translucent.
- Now add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and 2 to 3 slit green chilies. Stir fry for a minute.
- Then add 1 small to medium sized, sliced or chopped bell pepper (capsicum) and 1 tablespoon finely chopped celery. Addition of celery is optional. Stir fry for a couple of minutes.
- Then add 200 grams of chopped mushrooms.
- Stir fry on medium heat till the mushrooms leave the water and start to get browned. They will shrink in size too. This will take about 7-8 minutes.
- When the mushrooms are getting cooked, mix 1 tablespoon cornflour in 2 tablespoon water. Stir and mix well. Keep aside.
- The whole mixture should become dry and the mushrooms can be lightly browned.
- Add 1 tablespoon soy sauce and mix well. You can add the soy sauce less or more as per your preference. Also add ½ tablespoon green chilli sauce and ½ tablespoon red chilli sauce. Mix very well.
- Then add ½ teaspoon freshly crushed black pepper (or pepper powder), ½ teaspoon sugar and salt as required. Add less salt as the sauces already have salt in them. Mix well.
- Add 1 or 1.25 cups of water or vegetable stock to the mushrooms. Mix well. Bring to a boil.
- Then add the corn starch paste.
- As soon as you add corn starch paste, mix very well.
- Simmer for a few minutes and let the chilli mushroom gravy thicken.
- Switch off the flame and add ½ tbsp rice vinegar (or rice wine or white vinegar). If using sweet rice wine or mirin, then reduce the sugar or skip it. Check the seasonings of mushroom chilli gravy and add soy sauce, sugar, salt or black pepper powder more as required. Mix very well.
- Serve stove top chilli mushroom gravy hot with fried rice, noodles, or steamed rice. This spicy dish also goes well with bread or buns.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
1826mg
(76%)
Potassium
470mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
132IU
(3%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
5mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
25mg
(28%)
Vitamin D
1µg
Vitamin E
6mg
Vitamin K
16µg
Calcium
26mg
(3%)
Vitamin B9 (Folate)
32µg
Iron
2mg
(11%)
Magnesium
42mg
Phosphorus
173mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 1826mg | 76% |
| Potassium | 470mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 132IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 5mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 25mg | 28% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 6mg | |
| Vitamin K | 16µg | |
| Calcium | 26mg | 3% |
| Vitamin B9 (Folate) | 32µg | |
| Iron | 2mg | 11% |
| Magnesium | 42mg | 11% |
| Phosphorus | 173mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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