Chilli Mushroom - Swasthi's Recipes (2024)

Chilli mushroom made under 15 minutes with mushrooms, green onions, bell peppers, soya sauce, chilli sauce and garlic. My quick home style chilli mushroom is easier, healthier and delicious, all without deep frying mushrooms! Serve it as a snack, party appetizer or a side with your Chinese meal of hakka noodles or fried rice. The options are endless, you can also wrap it in your rotis or tortillas or simple serve it with some bread toast.

I have also shared the tips to make a gravy version of the recipe. If you are a family of mushroom lovers, this recipe is sure to please you all.

About Chilli Mushroom

Chilli mushroom is an Indo-Chinese appetizer where crisp batter fried mushrooms are tossed in a sweet and spicy chilli sauce. The saucy mushrooms taste simply delicious with a nutty and earthy aroma. Though chilli mushroom bears resemblances to Mushroom Manchurian both taste very different.

My home style recipe to make chilli mushroom is simpler and tastes delicious all without deep frying the mushrooms. Moreover there is no use of refined flour like corn starch or all-purpose flour in the recipe.

We saute the mushrooms on a high heat to bring out the earthy aroma and toss it in sauce. Isn’t that simple?

Yes it’s as simple as I just said. The key step in this recipe is that you need to balance the sweet, spice and tang for the perfect taste and texture. With so many different brands of sauces available in the market, we want to get the best and right results so you need to adjust the quantities of sauces.

This recipe uses a moderately generous amount of olive oil or peanut oil that gives the chilli mushroom a great flavour and taste. So do not skimp on the oil.

You can easily transform my saucy semi-dry chilli mushroom to gravy version by simply using a small quantity of corn starch and more sauces. For that stir in half a teaspoon of corn flour with ¼ cup of luke warm.

Break up the lumps and pour it to the skillet at the last step. Bring it to a boil on a medium heat. Turn off when it thickens slightly. Add more sauces as needed to taste.

If you like to make a restaurant style chilli mushroom, you can follow the recipe of
chilli potato
chilli paneer
Just add the fried mushrooms in the boiling sauce.

More Mushroom recipes
Mushroom biryani
Mushroom manchurian
Garlic mushrooms

How to Make Chilli Mushroom

1. Chop 2 to 3 stalks of spring onions, half cup bell peppers, 2 to 3 garlic cloves and 1 cup mushrooms (quartered). Slit 1 green chili if using.

2. Heat 1 to 1½ tablespoons olive oil or peanut oil in a pan on a high flame. Choose the larger burner on your stovetop and regulate to the highest flame. Saute garlic in oil until aromatic, for 30 to 60 seconds without burning.

3. Add 1 cup sliced or cut mushrooms along with 1 deseeded slit chili.

4. Saute for 2 to 3 mins.

5. Add spring onions and capsicum. Saute until half done, the capsic*ms must be crunchy. This may take about 2 to 3 mins.

6. Add 1 tablespoon soya sauce or tamari.

7. Add 1½ to 2 tablespoons red chili sauce, ¾ to 1 tablespoon tomato sauce and sugar (optional). Add more sauce if needed.

8. Add 2 to 3 tbsp water all over. Stir and toss well. When the sauce reaches a thick consistency, Switch off. Taste the sauce and add more salt if desired. I have not added as the sauces already have salt in them.

Serve Hot with hakka noodles or veg fried rice.

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