chilli mushroom recipe, how to make chilli mushroom dry

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Chilli mushroom recipe

Chilli mushroom recipe, a restaurant style Indian Chinese mushroom starter that’s crisp with sweet, sour and spicy flavors

chilli mushroom
chilli mushroom

Chilli mushroom is pure comfort food and I am sure you are going to love this Indian Chinese mushroom starter. It has many flavors and textures bursting in each bite, making it an addictive mushroom appetizer. Sometimes, when we eat out at our favorite restaurant its tough to decide which appetizer to order since there are so many favorites. My son is very sure of what he wants to order and one of them will surely be a ‘mushroom’ based Indian dish, either mushroom pepper fry, mushroom manchurian, chilli mushroom or mushroom momos. Does it happen with you too? 🙂

Paired with vegetable fried rice or mushroom fried rice, noodles with sweet and sour vegetables and sweet corn vegetable soup, chilli mushrooms make for a nice dinner. I love to cook Indian Chinese food at home since its our family’s favorite fusion food. I can confidently say that and I have mastered cooking restaurant style Indo Chinese recipes over the years. Sometimes its hard to beat the flavors of Indo Chinese food served at quality restaurants but then nothing beats whipping it up fresh in your own kitchen.

chilli mushroom recipe
chilli mushroom recipe

Chilli mushroom recipe is almost the same as mushroom manchurian recipe with gluten free ingredients that I blogged yesterday. The main player is red chilli paste which gives the deep fried mushrooms color and a spicy flavor. Dry red chillis are soaked in warm water for a few minutes, drained, ground to a fine paste and sauteed in oil for a few minutes to remove the raw flavor. Mushrooms are dipped in a batter made of all purpose flour and corn flour and deep fried to golden perfection. They have a crisp exterior with a delicate soft interior. You can eat them right off the stove without tossing them with any flavorings. Its so good. 🙂

These golden fried mushrooms are tossed in a sauce consisting of minced ginger, garlic, soy sauce, tomato sauce, sugar, red chili paste, vinegar and corn flour. This sauce is packed with sweet, sour and spicy flavours. And, spring onions are necessary for flavor along with green capsicum which adds color and crunch to the mushroom goodness. Sweet, tangy with kick of right amount of spice, the perfect combination of flavors!

how to make chilli mushroom
chilli mushroom dry recipe

This chilli mushroom recipe is awesome, because it can be served as a starter with toothpick skewers. If you’re serving this visually appealing, bite-sized chilli mushroom at your next party, do make a very large batch as your guests are sure to ask for seconds again and again. Chilli mushroom will definitely have your guests licking their fingers. And it makes for perfect starter for vegans too.

This is one dry mushroom indian starter that you will, without a doubt, be making again and again. You can thank me later. 🙂 Do add it to your list of dry mushroom recipes Indian style. Also check out chilli paneer recipe and chilli baby corn recipe

How to make chilli mushroom dry recipe at home

Chilli mushroom recipe

  Prepare time:  Cook:  Serves: 4  Cuisine: indian chinese chilli,easy-vegetarian-recipes,indo-Chinese_recipes,indo_chinese_food,mushrooms,popular,stir-fry,vegan_recipe,All Recipes,Indian Chinese Recipes,Indian Snacks and Starter Recipes,Indian Vegan Recipes,Indian Vegetarian Recipes
5 stars based on 5 reviews

 Ingredients

  •   Mushrooms 250 gms, cleaned, washed and drained
  •   Spring onions 4, chop whites and greens separately
  •   Green capsicum 1, medium, cut into bite sized pieces
  •   Garlic 2-3 cloves, minced
  •   Ginger 1/2", minced
  •   Soy sauce 1 tsp
  •   Vinegar 1 1/2 tsps
  •   Sugar 1 tsp
  •   Tomato sauce 1 1/2 tbsps
  •   Red chili paste (soak 3 dry red chilis in hot water for 10 mts, cool, grind to a paste, and saute paste in a tsp of oil for 2 mts)
  •   Corn flour 1 heaped tbsp mixed in 6-7 tbsps water
  •   Sesame oil 1 1/2 tbsps
  •   Oil for deep frying
  •   For batter:
  •   All purpose flour 2 tbsps, heaped
  •   Corn flour 3 tbsps
  •   Salt to taste
  •   Black pepper powder to taste
  •   Ginger 1/2", finely minced
  •   Garlic 1 clove, finely minced
  •   Water less than 1/2 cup to make a thick batter

Method for making Chilli mushroom recipe

  1. Heat enough oil for deep frying in a heavy bottomed vessel.

  2. In a small bowl, add all purpose flour, cornflour, salt and ginger garlic green chilli paste and mix well. Add water and make a smooth thick paste.

  3. Add the washed and drained mushrooms into the batter and ensure its well coated. Place each mushroom into the hot oil, reduce flame to medium high and deep fry till golden brown. Remove the fried mushroom balls onto absorbent paper and set aside.

  4. Heat sesame oil in a large wok, once the oil turns hot, add the chopped garlic and stir fry for a few seconds. Add the ginger and stir fry on high for a few more seconds.

  5. Add the chopped spring onion whites and saute for a mt. Add sliced capsicum and stir fry on high flame for 2-3 mts. Add red chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the deep fried mushroom balls and toss for a mt on high flame. Add 5-6 tbsps of water and adjust salt if necessary and mix well.

  6. Add the cornflour water and toss on high flame for 2 mts. It will become slightly thick due to cornflour. Add the chopped spring onion greens and mix.

  7. Remove to a serving plate and garnish with spring onion greens. Serve hot as a starter with tomato sauce.

Tips

  •   Be careful while deep frying since mushrooms leave water and oil could splatter if you are not carefu. The batter should be thick and should coat the mushrooms before deep frying. Do not let the mushrooms sit in the batter. Dip, coat and immediately deep fry.
  •   You can use 2 dry red chilis if you want less spice.
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