Mushroom Chilli Recipe


Mushroom Chilli Recipe



25 Mins
7-8 People
25 Mins




Introduction

 

Hey food lovers! I’m Chef Ajay Chopra, and today I’m excited to share a delightful dish that has a special place in my heart – Mushroom Chilli. This recipe takes me back to my early culinary days when I first experimented with Indo-Chinese cuisine. I remember being fascinated by the bold, spicy flavors and the crispy texture of the mushrooms, which became an instant hit with my family and friends.

The first time I made Mushroom Chilli was at a family gathering. I was determined to create a dish that was not only flavorful but also visually appealing. The vibrant colors of the bell peppers and the aromatic spices made the dish a feast for the senses. My family couldn’t get enough of it, and it quickly became a staple at our dinner table. This recipe is a perfect blend of spicy, tangy, and savory flavors, and I’m thrilled to share it with you.

 

 

 

Ingredients of Mushroom Chilli

 

  • Mushrooms: 250 grams, cleaned and cut into halves or quarters
  • Cornflour: 2 tablespoons
  • All-purpose flour: 1 tablespoon
  • Salt: to taste
  • Red chili powder: 1 teaspoon
  • Oil: for deep frying
  • Garlic: 1 tablespoon, finely chopped
  • Ginger: 1 teaspoon, finely chopped
  • Green chili: 2, slit
  • Red chili: 1, cut into small pieces
  • Green bell pepper: 1, cut into triangles
  • Yellow bell pepper: 1, cut into triangles
  • Red bell pepper: 1, cut into triangles
  • Onion: 1, cut into triangles
  • Black pepper powder: 1 teaspoon
  • Soy sauce: 1 tablespoon
  • Chili sauce: 1 tablespoon
  • Vinegar: 1 tablespoon
  • Chili paste: 1 tablespoon
  • Cornflour slurry: 1 tablespoon cornflour mixed with 2 tablespoons water
  • Coriander leaves: for garnish
  • Spring onions: for garnish

 

 

Instructions of Mushroom Chilli

 

Step 1: Preparing the Mushrooms
Clean and cut the mushrooms into halves or quarters depending on their size. Place them in a bowl and add a pinch of salt and red chili powder. Mix well and let them marinate for a few minutes.

Mushrooms being marinated with salt and red chili powder.

 

Step 2: Coating the Mushrooms
Sprinkle the marinated mushrooms with cornflour and all-purpose flour. Use the moisture released from the mushrooms to coat them evenly with the flour mixture.

Mushrooms being coated with a flour mixture for frying.

 

Step 3: Frying the Mushrooms
Heat oil in a deep pan. Once the oil is hot, add the mushrooms in batches and fry until they are golden brown and crispy. Stir occasionally to prevent them from sticking together. Remove and drain on paper towels.

Mushrooms being fried to a crispy golden brown in a pan of oil.

 

Step 4: Preparing the Sauce
Heat a large wok or pan over high heat. Add a tablespoon of oil, followed by chopped garlic and ginger. Sauté for a few seconds until fragrant. Add the green and red chilies, and continue to sauté.

Garlic, ginger, and chilies sautéing in a hot wok.

 

Step 5: Adding Vegetables
Add the bell peppers and onions to the wok. Stir-fry them on high heat for a couple of minutes, ensuring they remain crunchy. Season with a pinch of salt and black pepper powder.

Bell peppers and onions being stir-fried in a wok.

 

Step 6: Making the Sauce
Reduce the heat and add soy sauce, chili sauce, vinegar, and chili paste to the vegetables. Stir well to combine all the flavors. Add a little water if needed to make the sauce slightly thin.

Soy sauce, chili sauce, and vinegar being mixed in a wok.

 

Step 7: Thickening the Sauce
Add the cornflour slurry to the sauce, stirring continuously until the sauce thickens to your desired consistency.

Sauce thickening with cornflour slurry added.

 

Step 8: Combining with Mushrooms
Add the fried mushrooms to the wok and toss them in the sauce until they are well coated. Make sure to do this quickly to keep the mushrooms crispy.

Fried mushrooms being mixed with the spicy sauce.

 

Step 9: Garnishing and Serving
Garnish with freshly chopped coriander leaves and spring onions. Serve hot with fried rice or noodles.

Finished Mushroom Chilli garnished with coriander leaves and spring onions.

 

 

 

About the Recipe

 

Mushroom Chilli is a popular Indo-Chinese dish known for its delicious combination of crispy fried mushrooms and a savory, spicy sauce. This recipe is not just a treat for your taste buds but also a visual delight with its vibrant mix of bell peppers and onions. The mushrooms, once marinated and fried to a perfect crisp, absorb the flavors of the sauce, creating a mouthwatering dish that’s hard to resist.

 

The beauty of this recipe lies in its simplicity and versatility. Whether you’re a vegetarian or just looking to try something new, Mushroom Chilli offers a unique and exciting dining experience. It’s a dish that brings together the best of both worlds – the umami richness of mushrooms and the bold, punchy flavors of Chinese cuisine.

 

 

Cooking Tips

 

  1. Use Fresh Mushrooms: Fresh mushrooms give the best texture and flavor. Clean them thoroughly to remove any dirt or debris before cooking.

  2. Maintain High Heat: When cooking Indo-Chinese dishes like this one, it’s important to cook at high heat to ensure the vegetables retain their crunch and the flavors are well-sealed.

  3. Even Coating: Make sure the mushrooms are evenly coated with the marinade and flour mixture. This ensures a crispy texture when fried.

  4. Don’t Overcrowd the Pan: Fry the mushrooms in batches to avoid overcrowding the pan, which can lead to soggy mushrooms instead of crispy ones.

 

 

Pairing Guide

 

  1. Serve with Fried Rice: Mushroom Chilli pairs wonderfully with a bowl of fried rice. The mild flavors of the rice balance out the spiciness of the chilli.

  2. Try with Noodles: Another great option is to serve this dish with noodles, which can soak up the flavorful sauce.

  3. Accompany with a Light Salad: A fresh cucumber and tomato salad can complement the rich flavors of the Mushroom Chilli, providing a refreshing contrast.

  4. Beverage Pairing: For drinks, a cold beer or a refreshing lemonade can be a great match, cutting through the richness and adding a refreshing note.

 

 

 

Frequently Asked Questions about Mushroom Chilli

 

  1. What type of mushrooms should I use for Mushroom Chilli?
    Button mushrooms or cremini mushrooms work best due to their firm texture and ability to hold up well during frying.

  2. Can I make Mushroom Chilli ahead of time?
    Yes, you can prepare the sauce and marinate the mushrooms in advance. Fry the mushrooms just before serving to maintain their crispiness.

  3. Is Mushroom Chilli vegan?
    Yes, this dish is vegan as it doesn’t contain any animal products. Just ensure the soy sauce used is vegan-friendly.

  4. How do I make the dish less spicy?
    To reduce the spiciness, you can decrease the amount of chili powder and omit the green chilies.

  5. Can I use other vegetables in this dish?
    Absolutely! You can add vegetables like broccoli, zucchini, or carrots to add more variety and nutrition to the dish.

  6. What can I use instead of soy sauce?
    You can substitute soy sauce with tamari or coconut aminos if you need a gluten-free option.

  7. How do I store leftovers?
    Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best results.

  8. Can I bake the mushrooms instead of frying?
    Yes, you can bake the mushrooms at 200°C (400°F) for 20-25 minutes until they are crispy as a healthier alternative.

  9. What can I serve with Mushroom Chilli for a complete meal?
    Pair it with steamed rice, fried rice, or noodles to make a satisfying meal.

  10. How do I prevent the mushrooms from becoming soggy?
    Fry the mushrooms in small batches and ensure they are not overcrowded in the pan. This helps maintain their crispy texture.