Chilli Mushroom Dry and Gravy

Chilli mushroom is easy to prepare spicy and tasty Indian Chinese recipe. There are two versions of making chilli mushroom.

• You can make dry chilli mushroom as a starter snack
• You can make a curry version of chilli mushroom as a main course chinese meal.

Although both the versions can be had with roti or naan. But mostly the dry version is preferred as a starter snack.

In this post I have shared both the versions with step by step photos. You can make either of them as both the recipes taste good. The first recipe is of dry chilli mushroom made on stove top and second recipe is of chilli mushroom gravy made on Instant Pot.

About Chilli Mushroom Dry

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 roti. That’s how we prefer relishing these crisp fried mushrooms.

Mushrooms are made every week at home. Thus I have posted many Mushroom recipes like Mushroom 65 and Mushroom manchurian.

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 don’t serve them hot then the crispiness will go away and you won’t get the best texture and taste.

You can also garnish mushroom chilli with spring onion greens while serving.

How to make chilli mushroom dry

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 mushroom chilli dry

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 chili mushroom hot with schezwan fried rice or veg fried rice or bread or even rotis or naan. You can also garnish mushroom chilli with spring onion greens while serving.

Few more tasty recipes for you!

• Chilli gobi
• Chilli potato
• Chilli baby corn
• Dry gobi manchurian

This recipe post is from the archives (Dec 2014) and has been republished and updated on 5 June 2020.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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Chilli Mushroom

4.6 from 5 votes

This is an easy to prepare spicy and tasty mushroom chilli recipe. This is a popular indo Chinese starter snack.

Author:Dassana Amit

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Course:starters

Cuisine:indo chinese

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

Ingredients

1x2x3x

main ingredients

• 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 - 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 - finely chopped
• 1 inch ginger - 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 batter

• 5 to 6 tablespoon whole wheat flour or all-purpose flour
• 3 tablespoon corn flour
• ¼ teaspoon crushed black pepper or add as required
• salt as required
• water as required to make a medium consistency batter

Instructions

preparation

• Rinse and wipe dry the mushrooms. Trim the stalks.
• Halve them if big in size and quarter them if smaller in size.
• Make a flowing medium consistency batter with the ingredients listed above "for the batter".

frying mushroom

• 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.
• Fry the mushrooms in batches and drain on paper towels to remove excess oil.

making chilli mushroom

• In another wok (kadai) or pan, heat sesame oil.
• Add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
• Add the ginger, garlic and green chilies. 
• Stir fry on a high flame till you see the onions getting browned at the edges.
• Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
• Add the fried batter coated mushrooms and stir on a low to medium flame
• Sprinkle about 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms.
• Saute for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.
• Switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. 
• You can also garnish it with spring onion greens while serving.

Notes

Chilli Mushroom Gravy on Stovetop

INGREDIENTS

• 200 to 250 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
• ½ tablespoon finely chopped garlic
• 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 chilli sauce
• ½ tablespoon rice vinegar or rice wine or white vinegar
• 1 or 1.25 cups water or vegetable stock
• Some chopped spring onion greens (scallion greens) for garnishing

How to make Chilli Mushroom Gravy on stovetop

1. Rinse 200 to 250 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.
2. Stir fry them on medium heat till they become translucent.
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.
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.
5. Then add 200 grams of chopped mushrooms.
6. Stir fry on medium heat till the mushrooms leave the water and start to get browned. They will shrink in size too. This will take about 7-8 minutes.
7. When the mushrooms are getting cooked, mix 1 tablespoon cornflour in 2 tablespoon water. Stir and mix well. Keep aside.
8. The whole mixture should become dry and the mushrooms can be lightly browned.
9. Add 1 tablespoon soy sauce and mix well. You can add the soy sauce less or more as per your preference. Also add ½ tablespoon green chilli sauce and ½ tablespoon red chilli sauce. Mix very well.
10. 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.
11. Add 1 or 1.25 cups of water or vegetable stock to the mushrooms. Mix well. Bring to a boil.
12. Then add the corn starch paste.
13. As soon as you add corn starch paste, mix very well.
14. Simmer for a few minutes and let the chilli mushroom gravy thicken.
15. 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 of mushroom chilli gravy and add soy sauce, sugar, salt or black pepper powder more as required. Mix very well.
16. Serve stove top chilli mushroom gravy hot with some veg fried rice, noodles, fettucine pasta or steamed rice. This spicy dish also goes well with bread or buns.

Nutrition Info (approximate values)

Nutrition Facts

Chilli Mushroom

Amount Per Serving

Calories 362 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Sodium 4154mg181%

Potassium 648mg19%

Carbohydrates 44g15%

Fiber 6g25%

Sugar 9g10%

Protein 8g16%

Vitamin A 1865IU37%

Vitamin C 90.8mg110%

Calcium 38mg4%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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About Chilli Mushroom Gravy Made in Instant Pot

This is a really quick method to make Chinese style spicy and delicious chilli mushroom in the instant pot. The cooking time is about 10 minutes right from start to finish.

Include 5 to 10 minutes of chopping the ingredients and a Tasty Chinese style meal is ready within 15 to 20 minutes.

Instead of thinking of ordering a takeaway or going to the nearby Chinese restaurant, prepare this chilli mushroom gravy at home. You won’t regret.

After getting the instant pot, I make many recipes in it such as this one. Hence I have updated this chilli mushroom recipe with the instant pot method.

This recipe is very simple and easy. You don’t need to prepare any batter and fry the mushrooms. The mushrooms are sauteed first, sauces are added and then cooked.

Most of the times I make food which is 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.

At times it is best to make some quick Chinese style recipes. Yes quick ones, not the ones which have extensive chopping and preparation like a Veg manchurian or Gobi manchurian.

This chilly mushroom gravy is spicy as apart from green chillies, I have also added red chilli sauce. You can decrease the number of green chillies and red chilli sauce if you want less heat and spice.

Serve instant pot chilli mushroom with fried rice, veg noodles, fettuccine pasta or even dinner rolls or bread. Dinner rolls or bread just soak up the spicy, sour, sweet, umami sauce and taste yum. You can also serve with naan or roti and steamed rice.

How to make instant pot chilli mushroom gravy

Preparing sauce mixture:

1. Firstly in a small bowl, take 1 tablespoon bragg’s liquid aminos or 2 teaspoons soy sauce, 2 teaspoons red chilli sauce, 2 teaspoons green chilli sauce and 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.

2. Add ¼ to ½ teaspoon crushed black pepper, ¼ teaspoon salt and ½ teaspoon sugar.

3. Mix very well and keep aside.

Cooking in the instant pot

4. Switch on the instant pot. Press the sauté button on less mode for 7 to 8 minutes.

5. Let it display hot and then add 2 tablespoons toasted sesame oil.

6. Add ½ tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger and 2 to 3 green chillies, slit or diagonally sliced.

7. Sauté on low for 1 to 2 minutes.

8. Add ¼ cup chopped scallions (only the white part) or spring onion whites and 1 teaspoon finely chopped celery – optional.

9. Press sauté again and set to normal. Sauté scallions for minute.

10. Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced green bell pepper (capsicum).

11. Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté setting to less.

12. Add the sauce mixture which we had prepared earlier.

13. Mix very well.

14. Add ½ cup water or vegetable stock. Stir well.

15. Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the timer for 5 minutes.

Making corn starch slurry

16. Meanwhile take 2 teaspoons tapioca starch or corn starch or potato starch and 1 tablespoon water in a small bowl.

17. Mix very well and keep aside.

Thickening the sauce

18. After 5 minutes, do a quick pressure release and then open the lid.

19. Stir the prepared slurry and add it to the mushrooms.

20. Mix again very well.

21. Press sauté button again on normal mode for 1 to 2 minutes.

22. Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If the sauce becomes too thick add some hot water.

23. Once the sauce gets thickened, press the cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix. Check the seasonings and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.

24. Serve chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. Garnish with some finely chopped scallion greens while serving.

More instant pot recipes

• Instant pot pulao
• Instant pot dal tadka
• Instant pot rice pudding

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STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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Instant Pot Chilli Mushroom Gravy

4.91 from 11 votes

Quick and spicy Chinese style chilli mushroom with sauce made in the instant pot.

Author:Dassana Amit

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Course:side dish

Cuisine:indo chinese

Servings (change the number to scale):2

EQUIPMENT

• Instant Pot Duo 6 Quartz or 5.7 Litres

(1 CUP = 250 ML)

Ingredients

1x2x3x

main ingredients

• 2 tablespoons toasted sesame oil or any neutral flavored oil
• ½ tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 2 to 3 green chilies, sliced diagonally or slit
• ¼ cup

  chopped scallions

  (only the white part) or spring onion whites

• 1 teaspoon finely chopped celery - optional
• 200 to 250 grams white button mushrooms quartered or chopped

• ⅓ 

  cup sliced green bell pepper - capsicum

• ½

  cup water or vegetable stock, add more if required
• 1 tablespoon finely chopped scallions greens or spring onion greens

for sauce

• 1 tablespoon

  bragg's liquid aminos

  or 2 teaspoons soy sauce - add less or more as you prefer
• 2 teaspoons red chilli sauce
• 2 teaspoons green chilli sauce
• 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
• ¼ to ½ teaspoon freshly crushed black pepper or ground black pepper or white pepper
• ½ teaspoon sugar or add as required
• ¼ teaspoon salt or add as required

for starch slurry

• 2 teaspoons

  tapioca starch

  or corn starch or potato starch 

• 1 tablespoon water

for garnish

• few finely chopped scallion greens or spring onion greens

Instructions

• In a small bowl take all the sauce, salt, sugar, pepper and mix very well. Keep aside.
• Press the sauté button on less for 7 to 8 minutes on the instant pot.
• Let it display hot and then add 2 tablespoons oil.
• Now add the ginger, garlic and green chilies and sauté on less mode for 1 to 2 minutes.
• Add the chopped scallions (spring onions) and celery.
• Press sauté again and set to normal mode. Sauté onions for minute.
• Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced bell pepper (capsicum).
• Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté heat setting to less.
• Add the prepared sauce mixture and mix very well.
• Add water or vegetable stock. Mix again.
• Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the time for 5 minutes.
• Meanwhile, make a slurry or paste by mixing 2 teaspoons tapioca starch or corn starch or potato starch with 1 tablespoon water. Keep aside.
• After 5 minutes, do a quick pressure release and then open the lid. 
• Stir the prepared slurry and add it to the mushrooms. Mix again very well.
• Press the sauté button again on normal mode for 1 to 2 minutes.
• Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If gravy becomes too thick add some hot water. 
• Once the sauce gets thickened, press cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix.
• Check the taste and add bragg's liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.
• Serve instant pot chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. garnish with some finely chopped scallion greens while serving.

Notes

• Green chilies, garlic, ginger, red chili paste, black pepper powder, salt and sugar can be adjusted to suit one's taste.
• Take care when sauteing the garlic, ginger, green chillies so that they do not get browned or burn.
• Add more water or veg stock for a slight thin soupy sauce.
• If using sweet rice wine or mirin instead of vinegar, then reduce the sugar or skip it.
• You can even add both salt and sugar towards the end, once the instant pot mushroom chilli is done.
• Add less salt as the sauces already have salt in them.
• The recipe can be doubled.

Nutrition Info (approximate values)

Nutrition Facts

Instant Pot Chilli Mushroom Gravy

Amount Per Serving

Calories 205 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 1051mg46%

Potassium 414mg12%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 8g9%

Protein 5g10%

Vitamin A 280IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 4mg20%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 32mg39%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 41µg39%

Calcium 9mg1%

Vitamin B9 (Folate) 27µg7%

Iron 1mg6%

Magnesium 14mg4%

Phosphorus 86mg9%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

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TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia