Restaurant style homemade tasty mushroom chilli recipe.
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Mushroom chilli
Portion servings: 7-8 pax
Preparation time: 25 mins
Cooking time: 25 mins
Calories: 193 kcal per portion
Ingredients:
Mushroom 2 cups
Salt 1 tsp
Red chilli powder 1 tsp
Corn flour 1 tbsp
Refined flour 1 tbsp
Water as required
Oil for frying
Oil 1 tbsp
Garlic chopped 1 tbsp
Ginger chopped ½ tbsp
Dry red chilli diamond cut 1 tbsp
Green chilli diamond cut 1 tbsp
Red bell pepper diced ½ cup
Yellow bell pepper diced ½ cup
Green bell pepper diced ½ cup
Soya sauce ½ tbsp
Red chilli sauce 1 tbsp
Vinegar 1 tsp
Schezwan sauce 1 tbsp
Water as required
Cornflour slurry 1 tbsp
Mushroom fried
Spring onion chopped 1 tbsp
Coriander chopped ½ tbsp
Method:
Prepping the Mushrooms:
Start by washing the mushrooms thoroughly and cutting them in half. Transfer them to a plate and sprinkle with red chilli powder and salt. Give them a good mix to ensure they are well-coated with the spices.
Coating with Flours:
Next, add cornflour and refined flour to the mushrooms. Sprinkle a very small amount of water to form a thin batter that coats the mushrooms evenly. This will give the mushrooms a crispy texture when deep-fried.
Deep Frying:
Heat oil in a pan for deep frying. Once the oil is hot, carefully add the coated mushrooms and deep fry them until they turn crisp and golden. Remove them with a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
Preparing the Sauce:
In a separate wok, heat oil and add chopped garlic, ginger, dry red chilies, and diamond-cut green chilies. Sauté them until they release their aromas.
Stir-Frying Veggies:
Add the diced bell peppers and onions to the wok. Sauté them on high flame, allowing them to maintain their crunchiness.
The Flavorful Sauces:
Add soy sauce, red chilli sauce, vinegar, and Schezwan sauce to the wok. Stir them in, coating the veggies with the delicious sauce.
Thickening the Gravy:
Pour the cornflour slurry into the wok and continue cooking. As the gravy thickens, it will coat the veggies beautifully, giving the dish that iconic luscious texture.
Bringing It All Together:
Once the gravy has thickened, add the fried mushrooms to the wok. Toss them gently in the sauce, ensuring they soak up all the flavours.
Finishing Touch:
To complete the dish, add a handful of chopped fresh coriander and spring onions. Give it a final mix, and your Mushroom Chilli is ready to be served.
Serve and Enjoy:
Mushroom Chilli is best enjoyed hot, garnished with additional spring onions for that extra burst of freshness. The combination of crispy fried mushrooms with the spicy and savoury sauce makes this dish a true delight for your taste buds. Whether served as an appetiser or a main course, Mushroom Chilli is a crowd-pleaser that will elevate your culinary skills and leave your guests craving for more.
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Intro 0:00
Mushroom Preparation 0:31
Frying 2:06
Vegetable Preparation 2:46
Cooking 3:47
Plating 5:46
Outro 6:05
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