Name: Mushroom Chilli recipe by Alka Jena at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 grams white button mushrooms; 2 onions medium sized; 1 spring onion greens, to garnish; 4 green chillies, slit diagonally; 1 small capsicum, small sized, chopped into squares; 10-12 cloves garlic, finely chopped; 1 inch ginger, finely chopped; 1 tablespoon soya sauce; 1 teaspoon sugar; 1 tablespoon sesame oil, preferably; 1/2 teaspoon corn flour; 1 teaspoon water; Salt and pepper as per taste; Oil to shallow fry the mushrooms; 4 tablespoon All Purpose Flour; 2 tablespoon corn flour; 1/4 tsp black pepper; Salt as required; Water as required

ABOUT Mushroom Chilli RECIPE

Mushroom Chilli is a classic chinese dish that is inspired with Indian ingredients, it makes a great appetizer for parties and is very easy to make as well. This is a much healthier dish as it is rich in Vitamin D. Mushrooms are enjoyed for their flavor and texture. They can impart their flavor to the food or take on the flavor of other ingredients as well.The presence of pepper in this Indo-Chinese dish gives a unique flavour which can make your tongue swirl with delight. The fried mushroom with batter coating gives a different taste to the mushroom in each bite. Chilli mushroom dry is a good starter recipe and good combo with fried rice, pulavs, chapati, etc. This mushroom dish tastes best when served hot.

Ingredients Serving: 4

400 grams white button mushrooms
2 onions medium sized
1 spring onion greens, to garnish
4 green chillies, slit diagonally
1 small capsicum, small sized, chopped into squares
10-12 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 tablespoon soya sauce
1 teaspoon sugar
1 tablespoon sesame oil, preferably
1/2 teaspoon corn flour
1 teaspoon water
Salt and pepper as per taste
Oil to shallow fry the mushrooms
4 tablespoon All Purpose Flour
2 tablespoon corn flour
1/4 tsp black pepper
Salt as required
Water as required

Instructions

Rinse and wipe the mushrooms dry, then cut them into halves. Make a batter with the all purpose flour, cornflour, salt, pepper and water.
Heat oil to shallow fry in a kadai or wok. Dip each mushroom slice in the batter and coat it uniformly with the batter. Add them to the medium hot oil and fry till they are slight golden and crisp.
Fry the mushrooms in batches and drain on paper towels to remove the excess oil.
In a pan, heat sesame oil. Add the onions, capsicum and stir fry on a medium or high heat for a minute. Then add the ginger, garlic and green chillies. Stir fry on a high flame till you see the onions getting browned at the edges.
Add in the soy sauce, sugar, pepper and stir fry for half a minute. Add the mushrooms and stir fry on a medium flame. Saute for a minute or two to give a nice glaze to the mushrooms.
Turn off the flame and garnish it with spring onions greens.
Serve the chilli mushroom hot with chapatis or naan, veg fried rice or noodles.

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