chilli mushroom dry recipe with step by step photos –  easy to prepare spicy and tasty indian chinese recipe of chilli mushrooms.

this dry chilli mushroom recipe is pretty simple to make and goes well as starter snack or brunch. usually when i make such recipes with mushrooms, i serve them with chapatis. thats how we prefer relishing these crisp fried mushrooms.

mushrooms are made every week at home. thus i have posted many mushroom recipes like mushroom pepper fry, kadai mushroom, mushroom 65. a few similar recipes to this one are:

• chilli mushroom gravy
• chilli baby corn
• chilli paneer

you can serve the chili mushroom hot with veg fried rice, bread or even rotis or naan. these fried mushrooms have to be served hot as they stay crisp when hot.

if you are looking for more indo chinese recipes then do check:

• gobi manchurian
• mushroom manchurian
• mushroom fried rice.

4.38 from 8 votes

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dry chilli mushroom

chilli mushroom dry recipe - easy to prepare spicy and tasty dry chilli mushroom recipe. an indo chinese starter snack.

course starters

cuisine indo chinese

prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 2 to 3

rough calories per serving 362 kcal

author dassana

ingredients (1 cup = 250 ml)

main ingredients for dry chilli mushroom

• 200 to 250 grams white button mushrooms or baby portabella mushrooms Or about 7 to 8.5 ounces
• 1 medium onion or 1 to 2 spring onions whites - halved or quartered and the layers removed, reserve the greens for garnish
• 2 to 3 green chilies (hari mirch) - slit
• 1 small capsicum chopped into squares (optional). you can use red or green or yellow capsicum (bell pepper or shimla mirch)
• 7 to 8 garlic cloves (lahsun) - finely chopped
• 1 inch ginger (adrak) - finely chopped
• 1 tablespoon naturally fermented soy sauce or as required
• ½ tablespoon sesame oil or any veg oil for the sauce
• ½ to ¾ teaspoon corn flour
• 1 to 2 teaspoon water
• ½ to 1 teaspoon sugar or as required
• salt and pepper as required
• oil for deep frying the mushrooms

for the batter

• 5 to 6 tablespoon whole wheat flour (atta) or all purpose flour (maida)
• 3 tablespoon corn flour
• ¼ teaspoon crushed black pepper (kali mirch powder) or add as required
• salt as required
• water as required to make a medium consistency batter

how to make dry chilli mushroom

preparation for dry chilli mushroom

1. rinse and wipe dry the mushrooms. trim the stalks.
2. halve them if big in size and quarter them if smaller in size.
3. make a flowing medium consistency batter with the ingredients listed above "for the batter".

making dry chilli mushroom

1. heat oil for shallow frying in a kadai or wok.
2. dip each mushroom slice in the batter and coat uniformly with the batter.
3. add them to the medium hot oil and fry till they are slight golden and crisp.
4. fry the mushrooms in batches and drain on paper towels to remove excess oil.

5. in another wok (kadai) or pan, heat sesame oil.

6. add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.

7. add the ginger, garlic and green chilies. 

8. stir fry on a high flame till you see the onions getting browned at the edges.

9. add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
10. add the fried batter coated mushrooms and stir on a low to medium flame
11. sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms.
12. saute for a minute or two. continue to stir. this gives a nice glaze to the mushrooms.

13. switch off the flame and serve the dry chili mushroom hot with veg fried rice, bread or even chapatis or naan. 

14. you can also garnish dry chilli mushroom with spring onion greens while serving.

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preparation to make dry chilli mushroom

1. i made this recipe with baby portabella mushrooms. you can also use white button mushrooms. pic below is of these mushrooms. being more earthy and having a meaty texture, they work well in recipes like these.

2. rinse and wipe dry the mushrooms. trim the stalks. quarter them if big in size and halve if smaller in size.

3. make a flowing medium consistency batter with all purpose flour, corn starch, black pepper, salt and water.

4. heat oil for shallow frying in a kadai or wok. dip each mushroom slice in the batter and coat uniformly with the batter. add them to the medium hot oil and fry till they are slight golden and crisp.

5. fry the mushrooms in batches and drain on paper towels to remove excess oil.

making dry chilli mushroom

6. in another wok or pan, heat ½ tbsp sesame oil. add the onions (and capsicum/bell pepper if adding them) and stir fry on medium or high heat for a minute. you can even add spring onions instead of regular onions.

7. add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges.

8. add the soy sauce, salt, sugar, pepper and stir fry for half a minute.

9. add the fried batter coated mushrooms and stir on a low to medium flame. sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. saute for a minute or two and continue to stir. this gives a nice glaze to the mushrooms.

10. switch off the flame and serve the dry chili mushroom hot with schezwan fried rice or veg fried rice or bread or even rotis or naan. you can also garnish dry chilli mushroom with spring onion greens while serving.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.