Chilli Mushroom is one of those recipes that sounds fancy but is surprisingly simple to make at home. You coat mushrooms in a light batter, fry them until they turn crispy, then toss everything in a spicy sauce with aromatics. The texture is what makes this dish work so well. Crispy edges meet tender mushroom centers, and the sauce clings just enough without making things soggy.
I make this whenever I want something quick and satisfying, especially when friends drop by unexpectedly. The prep takes about fifteen minutes, and the cooking goes fast once you have everything chopped and ready.
About the Recipe
This recipe gives you restaurant quality results without any complicated techniques or hard to find ingredients. The mushrooms get coated in a simple corn flour and maida mixture, which creates a light, crispy shell when fried. Meanwhile, the sauce comes together quickly with everyday pantry staples like soy sauce, vinegar, and red chilli powder. You do not need a wok or special equipment.
A regular frying pan works perfectly fine. The cooking happens in two stages, which keeps the mushrooms crispy even after they are coated in sauce. That method is the secret to getting the right texture at home.
Why you will love this recipe
The flavors here are bold without being overwhelming. You get heat from the green chillies and red chilli paste, balanced by the slight tang of vinegar and the umami depth from soy sauce. The ginger and garlic add warmth, while the capsicum brings a fresh crunch. I like how the spring onions give a mild oniony bite right at the end without overpowering the other ingredients.
The frying step is quick, and you only need a small amount of oil compared to traditional deep frying. Because the mushrooms are naturally meaty and filling, even a small portion feels satisfying. This works well as a starter before a larger meal or on its own as an evening snack with tea.
Chilli Mushroom
Cooking Tips
Make sure your mushrooms are completely dry before coating them. Any moisture will make the batter slide off and turn soggy instead of crisp. Cut the mushrooms into even sized pieces so they cook at the same rate. Keep the oil at medium heat during frying.
Too hot and the coating burns before the mushrooms cook through. When you add the sauce ingredients, work quickly and keep stirring. The corn flour coating can stick to the pan if it sits still for too long. I always have a small bowl of water nearby in case the sauce gets too thick or starts to dry out.
Serving and Storing Suggestions
This recipe serves two to three people as an appetizer or snack. Total time from start to finish is about twenty five to thirty minutes, including prep. Serve it hot right after cooking for the best texture. The mushrooms stay crispy for about ten to fifteen minutes after tossing in the sauce.
You can store leftovers in an airtight container in the fridge for up to two days, but they will lose their crunch. Reheat in a hot pan rather than the microwave to bring back some of the texture.
Similar Recipes
- Chilli Paneer
- Gobi Manchurian
- Pepper Mushroom Dry
- Vegetable Manchurian
- Garlic Mushroom Stir Fry
Nutrient Benefits
Mushrooms provide good amounts of B vitamins, selenium, and copper, which support energy production and immune function. They are naturally low in calories and fat, making this a lighter option compared to many fried snacks. The ginger and garlic offer anti inflammatory compounds that aid digestion. Capsicum adds vitamin C, which helps with iron absorption from the meal. While this recipe does involve frying, the mushrooms absorb less oil than many other vegetables because of their firm texture.
Chilli Mushroom
Ingredients
- 100 gms Mushrooms (chopped)
- 1 Onion (chopped (optional))
- 1 to 2 tsp Garlic (chopped)
- 1 Green Chilli (chopped)
- 1 to 2 Ginger (chopped)
- 1 Capsicum (chopped, seeds discarded)
- 2 tsp Red Chilli Powder (mixed with 1 tblsp water)
- Spring Onions (handful, chopped)
- 2 tsp Corn Flour
- 2 tsp Maida (Plain Flour)
- 1/2 tsp Vinegar
- 1/2 tsp Soy Sauce
- Pepper Powder as per taste
- Coriander Leaves (few, chopped)
- Oil as required
- Salt as per taste
Instructions
- Mix the corn flour, maida, salt, soy sauce and pepper powder in a bowl.
- Add the mushrooms and mix well.
- Heat oil in a deep frying pan over medium flame.
- Fry the mushrooms until golden brown and crisp.
- Remove and drain excess oil.
- Keep one to two tsp oil in the pan and remove the excess.
- Add ginger, garlic, onions and green chillies.
- Saute for a minute or two.
- Add the red chilli paste and little water, if desired.
- Add the mushrooms and stir well.
- Cook until all moisture has evaporated and remove.
- Garnish with coriander leaves and spring onions.
- Serve as a snack.
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Frequently Asked Questions
Can I skip the frying and bake the mushrooms instead?
Yes, you can bake them at 200 degrees Celsius for about fifteen to twenty minutes, flipping halfway through. They will not be as crispy as fried ones, but the flavor will still be good. Lightly brush them with oil before baking.
What type of mushrooms work best for this recipe?
Button mushrooms are the most common choice because they hold their shape well and have a firm texture. You can also use cremini mushrooms. Avoid delicate varieties like oyster mushrooms as they tend to break apart during frying.
Can I make the sauce less spicy?
Surely. Reduce the red chilli powder to one teaspoon or skip the green chilli entirely. You can also add a small spoonful of tomato ketchup to the sauce, which balances the heat and adds a mild sweetness.
Why did my coating fall off during frying?
This usually happens when the batter is too thin or the mushrooms are wet. Make sure the batter is thick enough to coat the mushrooms without dripping off. Let the coated mushrooms sit for a minute before frying so the coating sticks better.
Can I prepare anything in advance?
You can chop all the vegetables and make the red chilli paste a few hours ahead. Store them covered in the fridge. However, coat and fry the mushrooms right before serving to keep them crispy.
