chilli mushroom dry recipe, how to make chilli mushroom dry recipe

chilli mushroom dry recipe with step by step photos – a spicy indian chinese recipe of chilli mushrooms.

the recipe was in drafts for a long period of time. somehow i had forgotten to add this recipe. pretty simple to make and goes well as starter snack or brunch. usually when i make such recipes with mushrooms, i serve them with chapatis. thats how we prefer relishing these crisp fried mushrooms.

mushrooms are made every week at home. thus i have posted many mushroom recipes like palak mushroom, kadai mushroom, matar mushroom, mushroom biryani and mushroom curry. a few similar recipes to this one are chilli mushroom with sauce, chilli baby corn and chilli paneer recipe.

you can serve the chili mushroom hot with veg fried rice, bread or even rotis or naan. these fried mushrooms have to be served hot as they stay crisp when hot.

lets start step by step chilli mushroom dry recipe:

1. i made this recipe with baby portabella mushrooms. you can also use white button mushrooms. pic below is of these mushrooms. being more earthy and having a meaty texture, they work well in recipes like these.

2. rinse and wipe dry the mushrooms. trim the stalks. quarter them if big in size and halve if smaller in size.

3. make a flowing medium consistency batter with all purpose flour, corn starch, black pepper, salt and water.

4. 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.

5. fry the mushrooms in batches and drain on paper towels to remove excess oil.

6. in another wok or pan, heat ½ tbsp sesame oil. add the onions (and capsicum/bell pepper if adding them) and stir fry on medium or high heat for a minute. you can even add spring onions instead of regular onions.

7. add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges.

8. add the soy sauce, salt, sugar, pepper and stir fry for half a minute.

9. add the fried batter coated mushrooms and stir on a low to medium flame. sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. saute for a minute or two and continue to stir. this gives a nice glaze to the mushrooms.

10. switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even rotis or naan. you can also garnish with spring onion greens while serving.

if you are looking for more indo chinese recipes then do check gobi manchurian dry, mushroom manchurian, mushroom fried rice, schezwan chilli potatoes, veg chow mein and veg manchow soup recipe.

chilli mushroom recipe below:

chilli mushroom recipe

chilli mushroom recipe - easy to prepare spicy dry chilli mushroom. an indo chinese starter snack.

AUTHOR: dassana

RECIPE TYPE: starter

CUISINE: indo chinese

SERVES: 2-3

INGREDIENTS (american measuring cup used, 1 cup = 250 ml)

• 200 to 250 gms white button mushrooms or baby portabella mushrooms, about 7 to 8.5 ounces
• 1 medium onion or 1 to 2 spring onions whites, reserve the greens for garnish
• 2 to 3 green chilies, slit
• 1 small capsicum or green bell pepper (optional)
• 7-8 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1 tbsp naturally fermented soy sauce or as required
• ½ tbsp sesame oil or any veg oil for the sauce
• ½ to ¾ tsp corn flour
• 1 to 2 tsp water
• ½ to 1 tsp sugar or as required
• salt and pepper as required
• oil for deep frying the mushrooms

for the batter

• 5 to 6 tbsp whole wheat flour or all purpose flour
• 3 tbsp corn flour
• ¼ tsp black pepper or add as required
• salt as required
• water as required to make a medium consistency batter

INSTRUCTIONS

1. rinse and wipe dry the mushrooms. trim the stalks.
2. halve them if big in size and quarter them if smaller in size.
3. make a flowing medium consistency batter with the ingredients listed above "for the batter".
4. heat oil for shallow frying in a kadai or wok.
5. dip each mushroom slice in the batter and coat uniformly with the batter.
6. add them to the medium hot oil and fry till they are slight golden and crisp.
7. fry the mushrooms in batches and drain on paper towels to remove excess oil.
8. in another wok or pan, heat sesame oil.
9. add the onions (and capsicum if adding them) and stir fry on medium or high heat for a minute.
10. add the ginger, garlic and green chilies. stir fry on a high flame till you see the onions getting browned at the edges.
11. add the soy sauce, salt, sugar, pepper and stir fry for half a minute.
12. add the fried batter coated mushrooms and stir on a low to medium flame
13. sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms.
14. saute for a minute or two. continue to stir. this gives a nice glaze to the mushrooms.
15. switch off the flame and serve the chili mushroom hot with veg fried rice, bread or even chapatis or naan. you can also garnish with spring onion greens while serving.

3.2.2925

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