Chilli Mushroom is a popular Indo-Chinese dish where crispy fried mushrooms tossed in a fiery sauce and crunchy vegetables. It is perfect as an appetizer which has garlic, ginger, and green chillies, all coated in a glossy, spicy sauce. Whether served dry or with a bit of gravy, it's a hit at parties and family dinners alike.
Chilli Mushroom
Chilli Mushroom..It was yummy, thats what i can say. I love all indo chinese foods, they are lip smackingly good..I have already made chilli paneer, chilli gobi and for non vegetarians i have chilli chicken dry.
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About Chilli Mushroom Recipe
The Chilli Mushroom Recipe is a spicy and flavorful fusion dish that combines the earthiness of mushrooms with the bold punch of Asian-inspired sauces. Originating from Indo-Chinese kitchens, this dish quickly became a street food favorite in India.
A small memory lingers, my first bite of chilli mushroom was from a food cart near college, where the sizzling sound of the wok and aroma of garlic drew a crowd every evening. This restaurant-style mushroom chilli is ideal for those who crave something crunchy, spicy, and satisfying.
It is perfect as an evening snack with mushrooms or a quick fix for vegetarian Chinese food lovers, this dish is often enjoyed with fried rice or noodles. If you're exploring spicy Indo-Chinese starters or looking to expand your mushroom appetizer recipes, this is a delicious and easy pick.
Similar Recipes
Why this recipe work?
Quick and Easy Preparation: This recipe uses simple pantry ingredients and takes less than 30 minutes to prepare, making it ideal for busy weeknights or spontaneous cravings.
Street-Style Taste at Home: With the use of garlic, ginger, and green chillies, the dish captures the bold and smoky flavors of classic Indo-Chinese street food.
Versatile Pairing: Chilli mushroom can be served as a dry starter or with a saucy twist, pairing beautifully with fried rice, noodles, or even as a filling in wraps or rolls.
Crisp Yet Juicy Texture: The mushrooms are coated in a light, spiced batter and deep-fried to golden perfection, giving a crispy outside while retaining a juicy, tender center.
Ingredients
Mushroom: Mushrooms are the star of this dish, meaty, juicy, and perfect for absorbing bold Indo-Chinese flavors while staying tender on the inside.
Batter - this is made with all purpose flour, cornstarch to create crispy texture. The batter has salt, pepper and baking soda.
Ginger & Garlic : Freshly minced ginger and garlic provides bold, savory depth to the sauce, making the dish extra aromatic and flavorful.
Green chilli and dry chilli : Adds fiery heat and a fresh kick that brings out the spicy character of this Indo-Chinese favorite.
Flavourings - for flavour we use vinegar, soyt sauce, salt, sugar and ajinomoto which is optional.
Hacks
Use Firm Mushrooms: Choose button or cremini mushrooms that are firm and dry. Avoid soggy ones, they release too much water and turn mushy when frying.
Pat Dry Before Frying: Wipe mushrooms with a damp cloth instead of washing them. If you must rinse, dry them thoroughly before coating in batter for extra crispiness.
Cook Sauce on High Flame: Prepare the sauce on a high flame for that signature smoky, wok-tossed flavor like in restaurants.
Make it Healthier: For a healthier version, air-fry or shallow fry the mushrooms and reduce oil in the sauce without compromising on taste.
Chilli Mushroom Dry (Step by Step pictures)
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| Take maida and cornflour in a bowl |
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| Add some salt and pepper |
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| Add some baking soda |
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| Now pour water and make a smooth batter |
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| Dont make the batter too runny, make it pretty thick |
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| Add chopped mushroom |
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| Toss well with the mushroom |
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| Heat some oil for frying |
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| Drop the mushroom in and fry |
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| Fry til golden and crisp |
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| Now drain most of the oil and keep some oil in |
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| Add in garlic, ginger, green chilli and dry red chilli |
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| saute for a min |
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| Add in soya sauce |
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| add in vinegar |
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| Add some salt and sugar |
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| Add in chilli powder |
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| Mix well..add little water if needed.. |
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| Add in fried mushroom |
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| Toss well |
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| Add in spring onion |
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| Serve |
Expert tips
1. Don’t Wash Mushrooms Excessively: Mushrooms absorb water quickly. Instead of washing under running water, wipe them clean with a damp cloth to prevent sogginess while frying.
2. Keep Batter Thick and Smooth: A thick batter ensures it sticks well to the mushrooms and gives a nice, crispy coating when deep-fried.
3. Fry in Small Batches: Avoid overcrowding the oil while frying. This helps the mushrooms cook evenly and stay crispy.
4. Adjust Sauce Consistency: If you want a dry version, use less water. For a semi-gravy style, add a bit more and let it reduce slightly.
6. Toss Just Before Serving: Always mix the mushrooms with the sauce right before serving to retain the crispiness.
Variations
Schezwan Chilli Potato: Schezwan chilli potato is a fiery Indo-Chinese starter made with crispy potato fingers tossed in a spicy Schezwan sauce. It’s a crowd-pleaser, perfect for those who love bold, tangy, and spicy flavors.
Chilli Tofu Recipe: Chilli tofu is a vegan-friendly version of chilli paneer, featuring crispy tofu cubes tossed in a spicy soy-based sauce. It’s protein-rich, flavourful, and perfect for a quick Asian-style dinner.
Mushroom Manchurian Recipe: Mushroom Manchurian is a delightful fusion dish where crispy fried mushrooms are coated in a thick, savory, and slightly sweet Manchurian sauce. It’s often served as a starter or with fried rice.
Chilli Soya Recipe:Chilli soya is a high-protein dish made with soya chunks stir-fried in a spicy garlic-chilli sauce. It’s perfect for vegetarians who love Chinese flavours with a chewy texture.
Chilli Chicken Recipe: Chilli chicken is one of the most popular Indo-Chinese dishes, made with crispy chicken pieces tossed in a spicy, tangy sauce with onions and bell peppers. It’s a must-try for chicken lovers.
Chilli Prawns Recipe: Chilli prawns are juicy, spicy, and quick to make, prawns are stir-fried in a chilli-garlic sauce that’s rich in flavor. It makes a great appetizer or a side with noodles or fried rice.
FAQ
1. Can I use any type of mushroom for this recipe?
Button mushrooms work best as they hold their shape and texture well when fried, but you can also use cremini or oyster mushrooms.
2. How do I keep the mushrooms crispy after frying?
Fry them in hot oil and drain on a wire rack instead of paper towels. Toss them in the sauce just before serving to maintain crunch.
3. Can I make this recipe without deep frying?
Yes, you can shallow fry, air-fry, or even bake the mushrooms for a healthier version, though the crispiness may vary slightly.
4. Is chilli mushroom very spicy?
It can be spicy, but you can adjust the heat level by reducing the number of green chillies or using less chilli powder.
5. Can I prepare this dish in advance?
You can fry the mushrooms and prepare the sauce separately ahead of time. Combine and toss just before serving for best texture and taste.
6. Can I make it gluten-free?
Yes, use gluten-free all-purpose flour and tamari instead of regular soy sauce to make it gluten-free.
7. What can I serve with chilli mushroom?
It pairs well with fried rice, noodles, or can be enjoyed as an appetizer.
Mushroom Recipes to Try
📖 Recipe Card
Chilli Mushroom Recipe (Chilli Mushroom Dry)
Equipment
- cooking pot or wok
Ingredients
- 200 grams Mushroom cleaned & chopped
- Oil for deep frying
- 2 no Spring Onions or for garnishing
For Batter
- 1 cup All Purpose Flour
- ½ cup Corn Starch
- 1 tsp Black Pepper Powder
- 1 tsp Salt to taste
- ½ tsp Baking Soda
- ¾ cup Water
For Chilli Mushroom Sauce
- 1 tbsp Oil
- 1 tbsp Ginger peeled & minced
- 1 tbsp Garlic peeled & minced
- 2 no Green Chilli chopped finely
- 1 no Dry Red Chilli broken
- 2 tbsp Light Soy Sauce or to taste
- 1 tsp Vinegar or to taste
- 1 tsp Red Chilli Powder
- 1 tsp Salt or to taste
- 1 tsp Sugar
- 1 tsp Ajinomoto optional, i didn't use
- 3 tbsp Water
Instructions
- Heat oil for deep frying.
- Start by making the batter my mixing all ingredients given in the list to a smooth thick paste. Add in chopped mushroom and mix well. Drop in hot oil and fry till golden brown. Strain and set aside.
- Drain most of the oil and keep around 1 tbsp of oil in a kadai. Add in ginger, garlic, green chilli, dry red chilli and fry till golden brown and crisp.
- Now add in soy sauce, vinegar, salt, sugar and mix well. Add some water and mix that well.
- Now add in the fried mushroom pieces and mix well so the sauce coats all mushroom pieces. Add in spring onion and serve immediately.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Wer SAHM
lip smacking recipe...
Navya
Looks exactly like how you would get in hotels! Awesome aarthi, another keeper of a recipe
Dipti Joshi
I love to cook Chinese dishes. One more to try! Mouthwatering!
Janani
Oh yumm love this so much feel like tasting it
Hamaree Rasoi
Simply amazing looking chili mushroom. Wonderful prepare.
Deepa
Pretend Chef
Yummy!!!
mahi
hello aarthi,
this is mahi. i am a big fan of your recipes. i tried some of the recipe with your guidelines..thanks for giving such a wonderful recipes. yesterday i tried this chilli mushroom but when i drop the mushrooms for frying oil is full of splutters, and not brown.. i used induction base kadai. why its spluttering..
thanks
mahisaravanan
Anonymous
hello aarthi,
this is mahi. i am a big fan of your recipes. i tried some of the recipe with your guidelines..thanks for giving such a wonderful recipes.. yesterday i tried this chilli mushroom but when i drop the mushrooms for frying oil is full of splutters, and not brown.. i used induction base kadai. why its spluttering..
thanks
mahisaravanan
Aarthi
@Anonymous That is because you have dried the mushroom properly and there will be some natural water content in mushroom and always fry them in super hot oil.
Anonymous
just wow.............yummy
achu venkat
Can we use rice flour instead of corn flour
Aarthi
@achu venkatYes u could use, but cornflour is what gives the right texture
Aarthi
@Hemalatha Polanisure will share
Reshma
I tried this recipe it came super thank u arthi
Sangram Behera
I used to pay more then 100/- in resturant for one plate,after making this in my kitchen now i am making three plate with the same cost and tastier also,i am a huge follower of your recipe,so please post as many as veg recipe that you have been posting earlier.Thanks,Sangram,Cuttack,Odisha
Debayan
Just made the gravy version of this recipe... Took it in with some paratha. An awesome dinner gift for my parents. Thanks a lot for sharing it!!
Anonymous
For gravy version, must we only add some water only is anything else required. Please reply. 🙂
Aarthi
@Anonymousadd water and mix some cornflour in water and add that in to thicken the sauce
Zinki
Tysm Aarthi,
I made mushroom chillie today, it WS sooo yummm.. Thank you again for sharing this wonderful recipe with us..
Zinki
Tysm Aarthi,
I made mushroom chillie today, it WS sooo yummm.. Thank you again for sharing this wonderful recipe with us..