Chili Mushroom Recipe | Chili Mushroom Dry

Here’s Chili Mushroom recipe that combines the best aspects of various approaches, offering a crispy, flavorful experience.

Chili Mushroom Recipe Ingredients

For the Mushrooms:

• 500 grams button mushrooms, washed and quartered
• 1/4 cup cornflour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garam masala
• 1/4 teaspoon salt
• Oil for deep-frying

For the Sauce:

• 2 tablespoons oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, slit (optional)
• 1 red chili, chopped (optional)
• 1 tablespoon red chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon vinegar (rice or white)
• 1/2 teaspoon sugar
• 1/4 cup water
• Cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water)
• Spring onions, chopped, for garnish

Steps for preparation

1. Prepare the mushrooms: In a large bowl, combine the cornflour, all-purpose flour, spices, and salt. Add the mushrooms and toss well to coat evenly.
2. Heat the oil: In a deep pan or wok, heat oil for deep-frying over medium-high heat. Check the temperature by dropping a small piece of batter; it should sizzle and rise immediately.
3. Fry the mushrooms: Fry the coated mushrooms in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
4. Make the sauce: In the same pan, heat fresh oil if needed. Add the onion and cook until softened. Add the garlic, ginger, and chilies (if using) and cook for another minute.
5. Simmer the sauce: Stir in the red chili sauce, soy sauce, vinegar, and sugar. Bring to a simmer and cook for a minute.
6. Thicken the sauce: Gradually add the cornflour slurry while stirring to avoid lumps. Simmer until the sauce thickens slightly.
7. Combine and serve: Add the fried mushrooms to the sauce and toss gently to coat. Garnish with spring onions and serve hot with rice or noodles.