Crispy Chilli Mushroom Recipe – Quick Indo-Chinese Appetizer

Last Updated on 2 months by Neha Deshmukh

Crispy Chilli Mushroom Recipe – Quick Indo-Chinese Appetizer

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of spicy, sweet, and savory. And honestly, nothing beats a plate of crispy, golden chilli mushroom as a starter or a side. I first made this recipe when I was craving something comforting and quick, and it’s been a family favorite ever since! It’s surprisingly easy to make at home, and way better than takeout. Let’s get cooking!

Why You’ll Love This Recipe

This Crispy Chilli Mushroom recipe is a winner for so many reasons. It’s ready in under 40 minutes – perfect for a weeknight treat or when you have guests coming over. The mushrooms get incredibly crispy, and the sauce is bursting with flavour. Plus, it’s a fantastic way to enjoy a vegetarian appetizer that everyone will adore. It’s a little bit spicy, a little bit sweet, and totally addictive!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200-250 grams button mushrooms
• 5-6 tablespoons whole wheat flour
• 3 tablespoons cornstarch
• 1/4-1/2 teaspoon crushed black pepper
• 1/3 cup water
• 1/2 tablespoon sesame oil
• 1-2 spring onions (whites & greens separated)
• 1/4 cup capsicum (bell pepper)
• 1 teaspoon ginger (finely chopped)
• 2 teaspoons garlic (finely chopped)
• 2-3 green chilies (slit)
• 1 tablespoon soy sauce
• 1/2-1 teaspoon sugar
• 1/2-3/4 teaspoon corn starch

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Whole Wheat Flour: I love using whole wheat flour for the batter – it adds a subtle nutty flavour and a little extra goodness. You can definitely use all-purpose flour if you prefer, but this is my little healthy twist!
• Soy Sauce: Good quality soy sauce is key. It really impacts the flavour of the sauce. I prefer a dark soy sauce for a richer colour and flavour.
• Green Chilies: The number of green chilies you use depends on your spice preference! I usually go for 2-3, but if you like it really fiery, feel free to add more. Different regions in India also have preferences – some like the long, green chilies, while others prefer the smaller, hotter varieties.
• Mushrooms: Button mushrooms are classic, but you can experiment with other types too (more on that in the FAQs!).

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your mushrooms a good clean and quarter them. This helps them get nice and crispy.
2. In a bowl, prepare the batter by mixing together the whole wheat flour, cornstarch, black pepper, and water. It should be a smooth, slightly thick consistency.
3. Now, dip the mushroom quarters into the batter, making sure they’re fully coated.
4. Heat some oil in a wok or deep frying pan. Shallow-fry the battered mushrooms in batches until they’re golden brown and beautifully crispy. Don’t overcrowd the pan!
5. Once fried, drain the mushrooms on paper towels to remove any excess oil.
6. In the same wok, heat the sesame oil. Add the spring onion whites and capsicum and sauté for about a minute until they start to soften.
7. Add the chopped ginger, garlic, and slit green chilies. Stir-fry for another minute until fragrant – this is where the magic happens!
8. Pour in the soy sauce, sugar, and a pinch of salt and pepper. Give it a good mix.
9. Add the fried mushrooms to the sauce and toss to coat them evenly.
10. In a small bowl, mix the cornstarch with a little water to create a slurry. Pour this over the mushrooms and stir until the sauce thickens into a glossy glaze.
11. Finally, sprinkle with the spring onion greens and serve immediately!

Expert Tips

• Crispy Mushrooms are Key: Make sure the oil is hot enough before frying the mushrooms. This is what gives them that perfect crunch.
• Don’t Overcrowd: Frying in batches prevents the oil temperature from dropping, ensuring crispy results.
• Taste as You Go: Adjust the soy sauce, sugar, and chili levels to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap out the honey (if using) for maple syrup or agave nectar.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the whole wheat flour.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of red chili powder to the sauce for an extra kick!
• Festival Adaptations: This is always a hit at parties. I often double or triple the recipe when I’m hosting a gathering. It’s a guaranteed crowd-pleaser.

Serving Suggestions

Crispy Chilli Mushroom is fantastic on its own as an appetizer. But it also pairs beautifully with:

• Steamed rice
• Noodles (hakka noodles are a classic!)
• Vegetable fried rice
• A side of Asian slaw

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to restore some of the crispiness. They won’t be quite as crispy as when they’re freshly made, but still delicious!

FAQs

1. Can I use different types of mushrooms for this recipe?

Absolutely! Shiitake, oyster, or even portobello mushrooms would work well. Just adjust the cooking time accordingly.

2. What is the best way to get the mushrooms extra crispy?

Make sure your oil is hot, don’t overcrowd the pan, and pat the mushrooms dry before dipping them in the batter. A little cornstarch in the batter also helps!

3. Can I make the sauce ahead of time?

Yes, you can! Prepare the sauce and store it in an airtight container in the refrigerator for up to a day. Just give it a good stir before using.

4. What is the best rice or noodle pairing for Crispy Chilli Mushroom?

Hakka noodles or steamed jasmine rice are classic pairings. Vegetable fried rice is also a great option.

5. How can I adjust the sweetness/saltiness of the sauce?

Add more sugar for sweetness and more soy sauce for saltiness. Taste as you go and adjust to your preference!

Enjoy making this recipe! I hope it brings a little bit of Indo-Chinese joy to your kitchen. Let me know how it turns out in the comments below!