Spicy, sweet, tangy and crispy Chilli Mushroom from the fusion Indo Chinese Cuisine that makes for a delicious starter or snack. Perfect as a side with a Chinese meal or with your favorite dipping sauce.
200 to 250gramsbutton mushroomsor baby portabella mushrooms
1 to 2spring onions(small to medium-sized scallions), halved or quartered and the white layers removed (reserve greens for garnish) or 1 small to medium onion, chopped
2 to 3green chilies- slit
¼ cupchopped capsicumchopped into squares or cubes (optional) - can use red or green, yellow or red bell peppers
2teaspoonsfinely chopped garlic clovesor 7 to 8 small to medium garlic cloves
1teaspoonfinely chopped gingeror 1 inch ginger
1tablespoonsoy sauce(naturally brewed) or as required
½tablespoontoasted sesame oilor any neutral oil - for the sauce
½ to ¾teaspooncornstarch
1 to 2teaspoonswater
½ to 1teaspoonsugaror as required
saltas required
crushed black pepperas required
oil- for shallow frying mushrooms, any neutral oil, as required
For Batter
5 to 6tablespoonswhole wheat flouror all-purpose flour
3tablespoonscornstarch
¼ to ½ teaspooncrushed black pepperor add as required
Rinse and wipe dry the mushrooms. Trim the stalks.
Quarter them if larger in size and halve them if medium-sized. Keep the smaller ones intact and whole.
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 batter coated mushrooms in batches and drain on paper towels to remove excess oil.
Making chilli mushroom
In another wok (kadai) or pan, heat toasted sesame oil.
Add the spring onion whites and capsicum. Stir fry on medium or high heat for a minute.
Add the finely chopped ginger, garlic and green chilies.
Stir fry on a high heat until you see the onions getting browned at the edges. If the heat becomes too much then reduce it.
Reduce the heat. Add the soy sauce, salt, sugar, black pepper and stir fry for half a minute.
Add the fried batter coated mushrooms and stir on a low to medium heat.
Sprinkle about 1 to 2 teaspoons of water and ½ to ¾ teaspoons cornstarch on the mushrooms.
Mix very well and sauté for a minute or two. Continue to stir. This gives a nice glaze to the mushrooms.
Switch off the heat and serve the chili mushroom hot with veg fried rice, bread or even roti or naan.
Garnish with spring onion greens while serving.
Video
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
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.
Stir fry them on medium heat till they become translucent.
Now add ½ tablespoon finely chopped ginger, ½ tablespoon finely chopped garlic and 2 to 3 slit green chilies. Stir fry for a minute.
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.
Then add 200 grams of chopped mushrooms.
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.
When the mushrooms are getting cooked, mix 1 tablespoon cornflour in 2 tablespoon water. Stir and mix well. Keep aside.
The whole mixture should become dry and the mushrooms can be lightly browned.
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.
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.
Add 1 or 1.25 cups of water or vegetable stock to the mushrooms. Mix well. Bring to a boil.
Then add the corn starch paste.
As soon as you add corn starch paste, mix very well.
Simmer for a few minutes and let the chillimushroom gravy thicken.
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 mushroomchilli gravy and add soy sauce, sugar, salt or black pepper powder more as required. Mix very well.
Serve stove top chillimushroom gravy hot with fried rice, noodles, or steamed rice. This spicy dish also goes well with bread or buns.