Best Mushroom Chilli Recipe
Today, I'm making one of my most favorite Indo-Chinese starter recipes, which is commonly ordered in restaurants: Mushroom Chilli. This recipe presents a unique challenge in perfectly coating and frying the mushrooms without the coating slipping off due to the moisture they release while cooking. I’ll guide you through how to clean, cut, and prep the mushrooms, coat and fry them correctly, and then prepare a delicious Indo-Chinese chilli sauce, all without using red chilli paste or sauce. Let’s get started!
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Cuisine: Indo-Chinese
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Number of Servings: 4 servings
Key Ingredients:
- Mushrooms
- Capsicum
- Onion
- Garlic
- Ginger
- Spring onions
- Soy sauce
- Green chillies
Ingredients
- 400 grams button mushrooms
- 1 small capsicum (cut into triangles)
- 1 red bell pepper (optional, cut into triangles)
- 1 onion (cut into triangles)
- 3 spring onions (white part thickly sliced, green part finely sliced)
- 3 tbsp corn starch
- 5 tbsp refined flour
- 2 tbsp chopped garlic
- 1 tsp chopped ginger
- 3 spicy green chillies (sliced)
- 2 tsp dark soy sauce
- 2 tsp light soy sauce
- 1/2 tsp vinegar
- Pinch of sugar
- Pinch of white pepper powder
- Salt to taste
- Oil for frying
Equipment Required
- Wok or deep frying pan
- Knife and cutting board
- Mixing bowls
- Frying spoon
- Kitchen towel
- Stove
Instructions
Prep the Vegetables:
- Cut the capsicum, red bell pepper (optional), and onion into triangles. Slice the spring onion greens and whites separately.
Clean and Cut the Mushrooms:
- Wash and clean the mushrooms. Trim the stems and cut them into halves or quarters depending on their size.
Blanch the Mushrooms:
- Boil water and blanch the mushrooms for 30 seconds. Immediately transfer them to ice-cold water to stop the cooking process. Dry them with a kitchen towel.
Coat the Mushrooms:
- Coat the mushrooms with 3 tbsp corn starch and 3 tbsp refined flour. Double coat by adding 2 tbsp corn starch and 2 tbsp refined flour. Mix lightly without adding salt to avoid moisture release.
First Frying:
- Heat oil to 180-190°C. Fry the mushrooms on high flame for 1-1.5 minutes until the coating sticks. Remove and drain on a tissue.
Make the Sauce:
- In a wok, heat 2 tbsp oil. Add garlic, ginger, white part of spring onions, and green chillies. Toss lightly. Add dark soy sauce, light soy sauce, water, vinegar, sugar, white pepper powder, and salt. Mix well and thicken the sauce with a corn starch slurry.
Second Frying:
- Reheat the oil and fry the mushrooms again for 1-1.5 minutes until light golden brown. Drain and transfer to the sauce.
Final Toss:
- Add the prepped vegetables, spring onion greens, and coriander to the sauce with the mushrooms. Quickly toss on high flame for 1 minute.
Plating:
- Plate the Mushroom Chilli and garnish with additional spring onion greens.
Tips and Tricks
- Always blanch mushrooms to remove dirt and create a thin moisture layer for the coating.
- Avoid adding salt while coating the mushrooms to prevent moisture release.
- Fry mushrooms immediately after coating to prevent the batter from forming.
- Add vegetables to the sauce just before tossing to retain their crunch.
Nutritional Information
- Calories: 180 per serving
- Carbohydrates: 15g
- Protein: 5g
- Fat: 10g
- Fiber: 2g
Conclusion
This Mushroom Chilli recipe delivers a perfect balance of flavors with a crispy mushroom coating that doesn't slip off, paired with a simple yet delicious homemade chilli sauce. Cooked in the authentic Indo-Chinese style, it’s a restaurant-quality dish you can easily make at home. Serve it as a starter or alongside fried rice or noodles for a complete meal.
FAQs
Can I use other types of mushrooms?
- Yes, but button mushrooms work best for their texture and size.
Why is double frying necessary?
- Double frying ensures the mushrooms stay crispy and the coating adheres well.
Can I skip the blanching step?
- Blanching is crucial for cleaning and prepping the mushrooms, so it’s best not to skip it.
What if I don’t have dark soy sauce?
- You can use only light soy sauce, but dark soy sauce adds depth to the flavor.
How do I make the dish spicier?
- Increase the number of green chillies or add a pinch of chilli flakes to the sauce.