Mushroom Chilli

Since you’ve mastered Gobi Chilli and Mushroom Fried Rice, Mushroom Chilli is the natural next step. It’s often preferred over Gobi because the mushrooms stay juicy on the inside while the exterior gets that addictive, spicy “Indo-Chinese” glaze.

The trick here is to prevent the mushrooms from releasing too much water, which can make the coating peel off.

🍄 Spicy Mushroom Chilli (Dry)

Prep time: 10 mins | Cook time: 10 mins | Serves: 2

1. The Ingredients

• The Mushrooms: 200g Button Mushrooms. (Keep them whole if small, halve them if large).

• The Coating: 3 tbsp Cornflour, 2 tbsp Maida (All-purpose flour), 1 tsp Ginger-garlic paste, 1/2 tsp Black pepper, and Salt.

• The Stir-Fry: * 1 tbsp chopped Garlic, 1 tsp Ginger, 3 slit Green chilies.

  • 1 small Onion and 1/2 Capsicum (both cut into large petals/cubes).

• The Sauce: 1 tbsp Soy sauce, 1 tbsp Green Chilli sauce, 1 tsp Vinegar.

2. The Method

1. The “Dry” Prep: Wipe the mushrooms clean. Do not soak them! If they are wet, the batter won’t stick.

2. The Coating: In a bowl, toss the mushrooms with the ginger-garlic paste, salt, and pepper. Then sprinkle the cornflour and maida over them. Add just a few drops of water to help the flour stick to the mushrooms. It should be a thick, dryish coating, not a thin batter.

3. The Fry: Deep fry or shallow fry the mushrooms on medium-high heat until they are golden and crisp. Remove and drain.

4. The Wok Action: Heat 1 tbsp oil in a wok. On high flame, sauté garlic, ginger, and green chilies.

5. The Crunch: Toss in the onions and capsicum. Stir-fry for 60 seconds. You want them “al dente” (crunchy).

6. The Glaze: Add the soy sauce, chili sauce, and vinegar.

7. The Finish: Throw in the fried mushrooms. Toss quickly on high heat for 30 seconds so they get coated in the sauce but stay crispy. Garnish with spring onions.