What Is Chilli Mushroom or Mushroom Chilli ?
This is such a great recipe and what I like to call the vegetarian version of the famed Chilli Chicken. Mushrooms work as a great meat replacement but truth be told they’re delicious without any comparison. This is a popular Indo- Chinese dish and you’ll find this at plenty of Indian restaurants that serve Chinese food. Sometimes folks like to refer to dishes like these as dirty Chinese. It’s in the same family as gobi manchurian, chilli chicken and hakka noodles and it’s delicious.
Like it’s other siblings, this is also a dish that has been created in India and not one you’ll find at any traditional Chinese restaurant in any part of the world. Give it a try though, it’s a popular pick and very tasty.
1 packet Mushroom
1 small onion cubed
1 small capsicum cut into pieces
1/2 cup corn flour
Salt & Pepper to taste
1 tablespoon Red Chilli Sauce
1 tablespoon Tomato Ketchup
1 teaspoon Dark Soya Sauce
1 tablespoon Vinegar ( optional )
3-4 Cloves Garlic Chopped
1 teaspoon ginger garlic paste
In a bowl add the corn flour, salt, pepper and a little water and mix it into a batter. In case you add too much water and the batter is too runny add more corn flour. You need a slightly thick batter. Keep adjusting till you get the consistency.
Cut the mushroom into pieces ( not too thin ) and add it into your batter and toss well so they all cover in the mixture.
In a wok heat some oil and one by one add in the batter mushrooms to deep fry till golden or brown. Please do this batch wise and add them one after another or they will all stick together and clump up.
Once all fried remove them from the pan and set aside.
In a fresh pan add some oil and toss in the onions, capsicum, chopped garlic and ginger garlic paste. Mix for about 2 minutes and then add in your sauces. The red chilli sauce, dark soy sauce, tomato ketchup and vinegar. Mix it all together.
Add in the batter fried mushrooms and ensure that each mushroom piece gets covered in this sauce. Please note, if you add more soy sauce then the colour will be brown, if you add more red chilli sauce it tends to have an orange tinge. There is no right or wrong you can add according to your taste.
Cook for about 5 minutes and then add in your cornflour slurry ( 1 teaspoon corn flour with about 6 teaspoons of water or a little more ) and let it cook on a high flame till the sauce starts to thicken and glaze the mushroom pieces. This slight sticky gravy works well if you’re making this as an appetizer like I did but if you add more slurry and water you can make this a gravy dish.
Once it’s all mixed, cook for about 5 minutes, you can garnish with chopped coriander if you like and serve hot and enjoy!
How To Serve Chilli Mushrooms ?
Serve these chilli mushrooms or mushroom chilli hot and straight off the stove. It doesn’t re heat well. You can serve this as an appetizer or a main course if you’ve made it in a gravy form. It can be served with fried rice, noodles or even as is.
Can I Freeze Chilli Mushrooms ?
No you can’t freeze mushroom chilli or chilli mushrooms as it is best served hot and freshly made. You can re heat it as leftovers but it’s not the same and doesn’t do justice. I do not recommend freezing or refrigerating this dish.
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