chili-mushroom-recipe

chilli mushroom gravy recipe with step by step photos – this is a quick indo chinese recipe for making spicy and delicious chilli mushroom. this chilli mushroom recipe has a sauce. i have also shared the chilli mushroom dry recipe.

this is my way of making quick chilly mushroom. you don’t need to prepare the batter and then fry the mushrooms separately. the mushrooms are stir fried till well browned and then the sauce is made. this is one recipe that you can make when you want to have some hot and spicy chinese food. few more spicy recipes you can make are:

most of the times i make food which are quick and easy to prepare. some indian recipes are time consuming but at times all i want is to make something quick for our rumbling tummies. and at times it is the best to make some quick indo chinese recipes. yes quick ones, not the ones which have extensive chopping and preparation like the veg manchurian or gobi manchurian. when i have mushrooms in handy this is what i make most of the times apart from the italian garlic mushroom.

this chilli mushroom recipe is really spicy as apart from green chilies, i have also added red chili paste. so you can imagine…. decrease the quantity of green chilies and red chili paste if you want less heat and spice.

instead of thinking of ordering a takeaway or going to the nearby chinese restaurant, prepare this chilly mushroom at home. you won’t regret.

as you see in the pics, we had the chilly mushroom with some homemade whole wheat sesame burger buns. the buns just soaked up the sauce and it was yummm.

the chilli mushroom gravy also goes very well with naan, rotis and plain boiled rice. if you have more time and patience than you can make some veg fried rice to go with it.

if you are looking for more mushroom recipes then you can check: 

chilli mushroom recipe card below:

chilli mushroom recipe
4.89 from 9 votes
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chilli mushroom recipe

quick indo chinese chilli mushroom recipe.
course side dish
cuisine indo chinese
prep time 10 minutes
cook time 15 minutes
total time 25 minutes
servings 3
author dassana

ingredients (1 cup = 250 ml)

  • 200 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 (adrak)
  • ½ tablespoon finely chopped garlic (lahsun)
  • 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 chili sauce
  • ½ tablespoon rice vinegar or rice wine or white vinegar
  • 1.25 cups water, 1.5 cups gives a slightly thin sauce or vegetable stock, add more if required
  • some chopped spring onion greens (scallion greens) for garnishing

how to make recipe?

making chilli mushroom dry:

  1. rinse the mushroom in water and chop them.

  2. heat oil in a wok or kadai. add the onions or spring onion whites.

  3. stir fry them on medium heat till they become transparent.

  4. now add the ginger, garlic and green chilies and stir fry for a minute.

  5. add the capsicum & celery and stir fry for a couple of minutes.

  6. add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.

  7. this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.

  8. add soya sauce, green chilli sauce, pepper powder, red chilli powder or red chilli sauce, salt, sugar, vinegar and stir.

  9. stop here if you want a dry chilly mushroom.

for making chilli mushroom gravy follow the below steps:

  1. add water or vegetable stock to the mushrooms. let this mixture heat up & simmer.

  2. add slowly cornflour paste to this mixture. keep on stirring so that the sauce does not form lumps.

  3. when the chilli mushroom sauce is thick enough remove from heat.

  4. check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.

  5. serve chilli mushroom hot with some veg fried rice or even plain rice.

  6. this chilli mushroom gravy recipe also goes will with breads or buns too.

recipe notes

few tips to make chilli mushroom gravy recipe:

  • green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one's taste.
  • i have stir fried the veggies on medium heat so that they don't burn. if using high heat to stir fry the veggies than be careful so that they burn.
  • add more cornflour paste if you want a thicker sauce or gravy.
  • if using sweet rice wine or mirin, then reduce the sugar or skip it.
    you can add both salt and sugar towards the end, once the gravy is done.
    add less salt as the sauce already have salt in them.


how to make chilli mushroom gravy recipe:

1. rinse 200 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.

chilli mushroom recipe

2. stir fry them on medium heat till they become translucent.

chilli mushroom recipe

3. now add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and 2 to 3 slit green chilies. stir fry for a minute.

chilli mushroom recipe

4. 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.

chilli mushroom recipe

5. then add 200 grams chopped mushrooms.

chilli mushroom recipe

6. stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.

chilli mushroom recipe

7. this will take about 7-8 minutes.

chilli mushroom recipe

8. the whole mixture should become dry and the mushroom browned.

chilli mushroom recipe

9. add 1 tablespoon soy sauce and mix well. you can add soy sauce less or more as per your preference.

chilli mushroom recipe

10. next add ½ tablespoon green chili sauce and ½ tablespoon red chili sauce.

chilli mushroom recipe

11. mix well.

chilli mushroom recipe

12. 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. stop here if you want a dry chilly mushroom.

chilli mushroom recipe

for a gravy and saucy chilly mushroom continue with the below steps:

13. mix 1 tablespoon corn flour in 2 tablespoon water. stir and mix well.

chilli mushroom recipe

14. add 1.25 cups water or vegetable stock to the mushrooms. mix well. bring to a boil.

chilli mushroom recipe

15. then add the corn starch paste.

chilli mushroom recipe

16. as soon as you add corn starch paste, mix very well.

chilli mushroom recipe

17. simmer for a few minutes and let the chilli mushroom gravy thicken.

chilli mushroom recipe

19. 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 and add soya sauce, sugar, salt or black pepper powder more as required.

chilli mushroom recipe

20. mix very well.

chilli mushroom recipe

21. serve chilli mushroom gravy hot with some veg fried rice or burnt garlic fried rice or 5 spice rice or corn fried rice or even plain rice. this chilli mushroom recipe also goes will with breads or buns too.

indo chinese chilli mushroom




57 thoughts on “chilli mushroom recipe, how to make chilli mushroom gravy recipe”

  1. Your recipes are all great.I recently turned vegetarian and dont have words to say how they have helped me stay put.Thankyou so much Dassana.Keep going.

  2. Hi Dassana
    Your recipes are so good. I have just made the above recipe and it was so nice as I’m not keeping well and have a bad cold and voice..

  3. Your recipes are awesome and it tastes so delicious ..can u mail me some more easy recipes because i dont get enough from other sites

    1. thanks niket. we do not have any mailing system. but you can subscribe on this link to get email notifications on new recipes that are posted – https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia

      you can also check the following categories:
      15 minute recipes: https://www.vegrecipesofindia.com/recipe/15-minutes-recipes/
      30 minute recipes: https://www.vegrecipesofindia.com/recipe/30-minutes-recipes/
      bachelor recipes: https://www.vegrecipesofindia.com/recipe/bachelor-recipes/

  4. This recipe looks delicious! I’ve seen it mentioned in a couple of recipes around the site, but could you please clarify what you mean by “green chilie”? I’m just not sure what kind of green chilies to buy, how big they should be, and so on.

    I live in Michigan in the United States, so I’m not sure what all will be available.

  5. Hi dassana. I m a student and have started cooking recently. I hav been using your recipes and they turn out great. You are of such a great help as now i dont have to keep calling mom asking her for recipes whenever i crave for anything in particular.

    1. After long time , i got the taste like restaurant for this recipe. My family members appreciated me…thanks

  6. Hi dassana,
    Whenever my hubby get angry I use to cook his favorite food which I can easy learn from u and now I can cook much better,and now he love me more,that’s because of u…..thanks alot

  7. Love all your recipes have been trying them out for three weeks now and not one has failed me!!! Got me excited about cooking again!! Love you and please please keep up the good work!!

  8. Thank you for posting it! I enjoyed this dish, was easy to make and tasted good. I made the dry version and it turned out to be very spicy, not sure if it was the pepper or the chilies. I added 4 tbsps of yogurt and it worked out well.

  9. Thanks for this delicious dish.my whole family get proud in my cooking this fabulous dish n they gv me a name after enjoying this delicious dish i.e kitchen queen n itz regards only goes to u veg reciepies of india…..thanks alot..

  10. Looks creamy and yummy.
    I think adding celery gives the crunchiness. Love the idea of having this with sessame topped buns.

  11. hello:)
    i tried the recipe and it was fantastic!
    my hubby loved it too…served it with veg hakka noodles
    thank you so much for the recipe

  12. Hi Dassana,
    I cannot wait to make this. I really miss having chinese food here in the United States that tastes like the Chinese food in India.
    This recipe looks easy and delicious! Thanks for sharing.

  13. Hi dasanna.. This is the first time am trying out a recipe from you blog. I tried this recipe last week.. Its so so so awesome… Thanks for sharing this really quick recipe.. Tastes so yuuummmmmmmmmmmmyyyyy… 🙂

  14. recipe is awesome. tried n came out well. younger daughter came from college n relished it with rotis elder one who hates mushroom tried n relished it thanks a lot waiting to cook for hubby who is out of town

  15. I never ate mushrooms as a child. Now, I cook them but in limited ways. Your recipe looks so easy to make. Now, I know what to cook with them when I buy them next time.

  16. Anamika @ madcookingfusions

    No one eats mushrooms at my place, have never tried it. This recipe looks quick and simple….indo-chinese is something that I always ensure to eat during my delhi visits, old time memories :).

  17. nice n easy recipe..will try it soon..:)
    yestardy i tried ur tomato tokku..my hubby loved it.. thank u:)

  18. We Indians have this thing for indo-chienese don’t we. Even if not always, atleast once in a month we need that 🙂

  19. Tanvi@SinfullySpicy

    I rarely make mushrooms at home – hubby wont eat. This looks yum..a nice alternative to paneer which we use all the time for vegetarian version!

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