Chilli Mushroom Dry | Chilli Mushroom Recipe | How to make Chilli Mushroom

Recipe for Chilli Mushroom is quite popular because of its unique texture and flavour. It is mostly prepared in two ways in restaurants.

Both the preparations taste amazing. Today, I will share the dry version of Chilli Mushroom recipe with you.

Chilli Mushroom Dry is a very simple and easy recipe like other Chilli preparations. It requires the basic and regularly used ingredients of Indochinese cuisine. It gets prepared very quickly without investing much effort and time. It is quite easy to prepare in large batches. So, Mushroom Chilli Dry is frequently served as a vegan starter in parties and get togethers.

Now a days, Chilli Mushroom Dry recipe is served in almost every Chinese or Indo Chinese restaurants of India. Mushrooms are tender and moist in texture and they have a unique earthy flavour. The crispy outer layer of mushroom nuggets and soft and juicy centre is the main USP of the Mushroom Chilli recipe. The different taste and texture of mushrooms make it different from other Indochinese Chilli recipes.

I am a die heart fan of mushroom and can have it in any form. Whenever I go to any restaurant, I always make sure to order a mushroom recipe. For most of the Vegetarians in India, other than Indian cottage cheese (Paneer) and Baby Corns, Mushrooms are widely popular in main course as well as snacks.

Chilli Mushroom Dry recipe is a huge hit in our house and whenever I plan to prepare this crispy delight, I always make sure to prepare it in large batches. When I start frying the mushroom dipped in batter, my beloved family members and myself start having the crispy nuggets. We almost finish the half of it before tossing them in sauce. It is always fun to prepare Chilli Mushroom Dry at home.

Chilli Mushroom Dry recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the method step by step, then you will get the perfectly crispy and spicy Restaurant style Chilli Mushroom.

How to make Chilli Mushroom?

For the Chilli Mushroom recipe, first I have prepared the batter. I have used corn flour and all-purpose flour to prepare the batter. Mushrooms are moist in texture. So, I have made the batter little bit thicker than other Chilli preparations and have used larger quantity of corn flour. It makes the nuggets crispier.

I have added black pepper, red chilli powder, salt and ginger-garlic paste into the batter. It gives a nice flavour and taste to the mushroom nuggets.

Then I have dipped the mushrooms into the batter and deep fried them. In most of the restaurants, mushrooms are always deep fried for chilli preparation. This step cannot be replaced by shallow frying. It is the key step to get the crispy Chilli Mushroom.

For the Chilli Mushroom dry recipe, I have used closed cup mushrooms. Mushrooms come in different ranges like white button mushrooms, brown mushrooms, open cup mushrooms and many more. You can pick any of the varieties to prepare the recipe.

For the Mushroom chilli dry, I have used both Onions and Spring Onions. It gives the best flavour to the dish. First, I have fried the chopped Garlic and then added the Onion chunks, capsicum chunks and spring onion whites one by one into the pan and cooked them in high flame for some time. I have used red and yellow bell peppers for the recipe. But any variety of bell peppers – green, orange or yellow, red can be used for the recipe.

In this preparation, I have used ginger paste, but grated ginger or finely chopped ginger can also be used for the recipe.

To prepare the spicy sauce for the Chilli Mushroom Dry, I have used Soya sauce, Chilli sauce and Tomato ketchup along with some crushed black pepper and seasonings. Then I have tossed the mushroom nuggets into the sauce. At the end, I have added some spring onion greens too for enhancing the flavour of the dish.

Ingredients:

• 1/3 cup Cornflour
• 2 tablespoons All-purpose flour
• 2/3 teaspoon Ginger-Garlic paste
• ½ teaspoon Chilli powder
• ¼ teaspoon black pepper powder
• ½ teaspoon Salt
• ¼ cup of Water, to prepare the batter

• 300 grams closed cup Mushroom, cut into halves
• 1 Onion medium, diced and layers separated
• 1 tablespoon of Garlic, finely chopped
• 1 teaspoon Ginger, paste or grated or finely chopped
• 3 stalks of Spring Onion Whites, sliced
• 3 stalks of Spring Onion Greens, sliced
• ½ Red Bell Pepper, medium diced
• ½ Yellow Bell Pepper, medium diced
• ½ tablespoon Soya sauce
• ½ tablespoon Red Chilli paste or 1 ½ tablespoon Chilli Sauce
• 1 tablespoon Tomato sauce
• 1 tablespoon Vinegar
• ½ teaspoon crushed Black pepper
• ½ teaspoon Sugar (Optional)
• Salt to taste
• 1 teaspoon Cornflour
• 2 tablespoons Water
• Oil for cooking

1. Take Corn flour and all-purpose Flour into a mixing bowl.
   
   

2. Add Black Pepper powder and red Chilli powder into the bowl.
   
   

3. Then add Ginger-Garlic paste into it and give a nice mix.
   

4. Add Salt into the mixing bowl.
   

5. Mix all the Ingredients and add little water at a time and mix it. Make a smooth and lumps free batter. I have used ¼ cup of water for the batter. The consistency of batter should be slightly thick.
   
   

6. Add Mushroom halves into the batter and coat it nicely.
   
   

7. At the same time, put a pan on Stove and add enough Oil to deep fry the mushrooms.
   

8. Once the Oil is hot, add the coated Mushrooms into the pan and fry them in medium flame.
   

9. After 2-3 minutes turn them with the help of a turner.
   

10. Fry them evenly till golden brown.
11. Transfer the fried Mushrooms on a tissue lined plate.
    

12. Take the excess oil out of the pan or add 1 ½ tablespoons of oil into a different pan.
    

13. Once the oil is hot, add Garlic into the pan and fry them till golden.
    

14. Add Onions and sauté in high flame for 2-3 minutes till it has becomes translucent.
    

15. Add Ginger and give a nice mix.
    

16. Cook it in medium flame for a minute until the raw smell goes away.
17. Add Bell Peppers and mix it well.
    

18. Cook it in medium high flame for another 2 minutes.
19. Add white parts of the Spring Onions into the pan and give a mix.
    

20. Cook it in high flame for 1-2 minutes. Stir frequently.
21. Add Soya sauce and mix it properly.
    

22. Add red chilli paste, tomato sauce, vinegar and mix it nicely.
    

23. Cook it in low flame for a minute.
24. Add the Mushroom nuggets (Step 11) and toss it until they get coated with the sauce.
    

25. Add Salt, Sugar and crushed Black Pepper into the pan and give a nice mix.
    

26. Add ½ teaspoon cornflour and 2 tablespoons of water into a bowl and mix it well.
    

27. Add the Cornflour water, Spring Onion greens into the pan and give a nice mix.
    

28. Cook it for a minute in high flame until the glaze occurs.
    

29. Switch off the flame and put the pan down.