chilli mushroom

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

dry chilli mushroom

there are two versions of making chilli mushroom. you can make dry chilli mushroom as a starter snack or you can make a curry version of chilli mushroom. although both the versions can be had with rotis or naan. but mostly the dry version is preferred as a starter snack. i have also shared the chilli mushroom curry recipe.

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 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 wont get the best texture and taste.

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

how to make 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.

mushrooms for chilli mushroom dry recipe

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

making chilli mushroom dry recipe, making chilli mushroom recipe

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

making chilli mushroom dry recipe, making chilli mushroom recipe

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.

making chilli mushroom dry recipee

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

making chilli mushroom dry recipe

making mushroom chilli

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.

making chilli mushroom dry recipe

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

making chilli mushroom dry recipe

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

chilli mushroom dry recipe, mushroom chilli recipe, chilli mushroom recipe

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.

chilli mushroom dry recipe, mushroom chilli recipe, chilli mushroom recipe

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.

chilli mushroom dry recipe, mushroom chilli recipe, chilli mushroom recipe
few more tasty recipes for you!

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.
dry chilli mushroom recipe
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

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.

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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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33 comments/reviews

    • in oven, the batter coating will become chewy. if you plan to roast in oven, then just mix the mushrooms with black pepper powder, salt and a bit of oil. then roast in oven till done.

  1. I followed the recipe with white button mushrooms and as I fired them they got sticky and stuck a bit to the pan as well. The taste turned out fine but I didn’t get that crispy and crunchy texture (an usual texture from the take outs). Please tell me what should I do to get that crisp??
    Thanks.3 stars

    • mani, when frying batter coated veggies, always use a thick bottomed kadai or pan which is well seasoned. meaning the same pan or kadai has been used for frying before. if the kadai or pan is not frequently used for frying, then the batter sticks to the pan. this also happens when frying snacks like pakoras or vada. also sometimes due to the quality of pan, especially poor quality non stick pans, the batter sticks while frying. fry at medium flame too. its due to the sticking of the batter, that the mushrooms have not become crisp and crunchy.

    • thanks a lot meera. i keep on posting new recipes regularly. on the blog & app there are 1000+ vegetarian recipes. so you can always use the search button to look for certain recipes. or browse through the categories.

  2. You are a food magician. Can we pan-fry the mushrooms like you did for baby corns or they have to be deep fried only for the great taste. I do not wish to compromise on the taste.

  3. This website is very helpful for vegaterian but do you ever think for non- vegaterian too?

  4. Really nice recipes!! Have tried few of them like kadhai mushroom, paneer do pyaza, chilli mushroom gravy!!

  5. Can Shiitake mushrooms be used in this recipe? They too have intense earthy flavour and meaty texture

  6. Looks really gr8, wish we cud get those variety of mushroom at our place ! but anyways we have button mushrooms, really wanna try! nice one!

  7. tried it today 😀 tastes very yummy 🙂 used potatoes instead of mushrooms though..love ur site ..thanks for all ur amazing recipes 🙂