Ingredients
For the Mushrooms (Frying):
Button mushrooms – 200 g (cut in half if large), Cornflour – 3 tbsp, Maida (all-purpose flour) – 2 tbsp, Black pepper powder – ½ tsp, Salt – to taste, Water – as required (to make a thick batter), Oil – for deep or shallow frying
For the Sauce:
Oil – 2 tbsp, Garlic – 10-12 cloves (finely chopped), Green chillies – 2 (slit or chopped), Onion – 1 (diced into petals), Capsicum – ½ (diced into cubes), Spring onions – 2 tbsp (chopped, for garnish), Soy sauce – 1½ tsp, Red chilli sauce – 1½ tbsp, Tomato ketchup – 1 tbsp, Vinegar – 1 tsp, Crushed black pepper – ½ tsp, Salt – to taste, Sugar – ½ tsp (optional, balances spice)
Preparation Steps
– Coat and Fry the Mushrooms
– Clean and pat dry the mushrooms.
– In a bowl, mix cornflour, maida, salt, and pepper.
– Add a little water to make a thick batter.
– Coat the mushrooms evenly and deep-fry (or shallow-fry) until golden brown and crisp.
– Drain on kitchen paper and set aside.
– Prepare the Chilli Garlic Sauce
– Heat oil in a wok or large pan.
– Add chopped garlic and sauté till golden and fragrant.
– Add green chillies, onion, and capsicum; stir-fry on high heat for 1-2 minutes (keep them crunchy).
– Add soy sauce, red chilli sauce, ketchup, vinegar, sugar, salt, and pepper.
– Mix well and let the sauces blend for 30 seconds.
– Combine Mushrooms
– Add the fried mushrooms into the sauce and toss quickly on high flame.
– Mix till all pieces are well coated.
– Garnish with chopped spring onions.
– Serve hot as an appetizer with schezwan sauce or green chutney.
– Or enjoy it as a side dish with fried rice, hakka noodles, or steamed jasmine rice.
– For a gravy version, add ½ cup water + 1 tsp cornflour slurry and simmer till thickened.
– Add more garlic and a bit of chilli oil for extra spice.
– You can use baby corn, paneer, or tofu instead of mushrooms for variation.
– For a healthier twist, air-fry or sauté the mushrooms instead of deep frying.
Chilli Garlic Mushroom
