Chili mushroom recipe

Chilli Mushroom is a popular indo-chinese dish where crispy fried mushrooms are thrown into fiery sauces and crispy vegetables. This is perfect as an appetizer that has garlic, ginger, and green chili, all coated with shiny spicy sauce. Is it served dry or with a little sauce, it is a blow at a party and a family dinner.

Chili mushrooms

Chili mushrooms … that’s good, that’s what I can say. I like all Indo Chinese food, they are very good … I have made pane chilli, chili gobi and for non -vegetarian I dry chili chili.

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About chili mushroom recipes

The chili mushroom recipe is a spicy and scented fusion dish that combines the fungus with a thick punch inspired by the Asian sauce. Originally from the Indo-Chinese kitchen, this dish quickly becomes a favorite of street food in India.

A small memory remains, my first bite from the chili mushroom comes from a food cart near a college, where the sound of a pans that hiss and the aroma of garlic attracts many people every night. This restaurant style mushroom chili is ideal for those who crave something crispy, spicy, and satisfying.

This is perfect as a night snack with mushrooms or fast repairs for vegetarian Chinese food lovers, this dish is often enjoyed with rice or noodles. If you explore the beginning of the spicy Indo-Chinese or want to expand your mushroom opening recipe, this is a delicious and easy choice.

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Why is this recipe functioning?

Fast and Easy Preparation: TThe recipe uses simple kitchen ingredients and takes less than 30 minutes to be prepared, making it ideal to be busy at night or spontaneous cravings.

Street style at home: By using garlic, ginger, and green chili, this dish captures a brave and smoky taste from Indo-Chinese classic street food.

Versatile Couple: Chili mushrooms can be served as a dry starter or with a touch of cute, beautifully paired with fried rice, noodles, or even as a wrapped or a roll.

Crispy but runny texture: The fungus is coated with a lightweight dough and seasoned and fried in golden perfection, giving outside the crispy one while maintaining a watery and soft center.

Ingredients

Mold: Mushrooms are stars from this dish, fat, runny, and perfect to absorb the bold Indo-Chinese taste while staying soft inside.

Dough – This is made with flour all destinations, corn flour to make crispy texture. The dough has salt, pepper, and baking soda.

Ginger & Garlic: Ginger and garlic that has just been chopped gives a bold and tasty depth to the sauce, making the dish more aromatic and scented.

Green Chili and Dry Chili : Add fiery heat and fresh kicks that give rise to this Indo-Chinese favorite character.

Feelings – For taste we use vinegar, soy sauce, salt, sugar, and optional ajinomoto.

Hacking

Use strong mushrooms: Select a button or creminter mushrooms that are tight and dry. Avoid wet, they release too much water and turn soft when frying.

Dry Pat Before Fried: Clean the mushroom with a damp cloth instead of washing it. If you have to rinse, dry carefully before coating the dough for extra crisp.

Cook Sauce with high heat: Prepare the sauce over high fire for the typical taste signed, a pancake like in a restaurant.

Make healthier: For a healthier version, fried air or shallow frying mushrooms and reduces oil in sauce without sacrificing taste.

Chilli Mushroom Dry (Step by step)

Take corn and corn flour in a bowl

Add salt and pepper

Add some baking soda

Now pour water and make a smooth dough

Don’t make the dough too runny, make it quite thick

Add chopped mushrooms

Mix well with mushrooms

Heat the oil to fry

Drop mushrooms and fried

Fried to gold and fresh

Now drain most of the oil and store oil

Add garlic, ginger, green chili and dry red chili

Sauteed for one minute

Add soy sauce

Add vinegar

Add salt and sugar

Add chili powder

Stir well … a little water if necessary ..

Add fried mushrooms

Stir well

Add Spring onions

Serve

Expert tips

1. Don’t excessively wash mushrooms: The fungus absorbs water quickly. Instead of washing under running water, clean them with a damp cloth to prevent failure when frying.

2. Take care of the thick and smooth dough: Thick dough makes sure to stick well to the fungus and gives a good and crispy layer when fried.

3. Fried in a small batch: Avoid oil density when frying. This helps cooking mushrooms evenly and remain crispy.

4. Adjust the consistency of the sauce: If you want a dry version, use less water. For the semi-gravian style, add a little more and let it be a little reduced.

6. Stir before serving: Always mix mushrooms with sauce right before served to maintain crispness.

Variation

Schez and Chilli Potato: Schezwan Chilli Potato is a fiery indo-chinese starter made with crispy potato fingers thrown into a spicy Schezwan sauce. This is a crowd-fun, suitable for those who like the brave, sharp, and spicy taste.

Chilli tofu recipe: Chilli Tofu is a vegan -friendly Chilli Paneer version, displaying a crispy tofu cube thrown into a spicy soybean based sauce. This is rich in protein, scented, and perfect for fast Asian -style dinner.

Mancurian Mushroom Recipe: Mushroom Mancurian is a pleasant fusion dish where crispy fried mushrooms are coated with thick, savory, and slightly sweet manchurian sauce. This is often served as a starter or with fried rice.

Soya Chilli Recipe:Chilli Soya is a high protein dish made with soybean pieces stirred with spicy garlic chili sauce. This is perfect for vegetarians who like Chinese flavors with springy texture.

Chilli Chicken Recipe: Chilli Chicken is one of the most popular Indo-Chinese dishes, made with crispy pieces of crispy chicken thrown into spicy and sharp sauce with onions and paprika. This must be tried for chicken lovers.

Chili shrimp recipe: Watery, spicy, and fast shrimp shrimp, fried shrimp with garlic sauce that is rich in flavor. It makes a good opening dish or the side of noodles or fried rice.

FAQ

1. Can I use any type of mushroom for this recipe?

Button mushrooms work best because they hold their shape and texture well when fried, but you can also use creminmine or oyster mushrooms.

2. How do you keep the mushroom crispy after frying?

Fry with hot oil and drain on a wire rack, not a paper towel. Put it in the sauce right before served to maintain the crunch.

3. Can I make this recipe without frying?

Yes, you can fry, fry the air, or even bake mushrooms for a healthier version, even though the crispness may be a little different.

4. Is the chili mushroom very spicy?

This can be spicy, but you can adjust the level of heat by reducing the number of green chili or using fewer chili powder.

5. Can I prepare this dish first?

You can fry the mushrooms and prepare sauce separately beforehand. Combine and stir before being presented for the best texture and taste.

6. Can I make it gluten free?

Yes, use gluten-free multipurpose flour and tamari instead of ordinary soy sauce to make it gluten free.

7. What can I serve with chili mushrooms?

This is paired with fried rice, noodles, or can be enjoyed as an appetizer.

Mushroom recipes to try

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