John Miller
Chilli mushroom is a popular Indo-Chinese dish that combines bright Indian and Chinese flavours. It is a delightful vegetarian dish that can be made in a variety of ways to suit different tastes and preferences. The most common type of chilli mushroom is the dry version, which is typically prepared by deep-frying battered mushrooms and tossing them in a spicy sauce. However, there are also healthier alternatives that do not involve frying the mushrooms, as well as gravy-based versions that are perfect for serving with rice or noodles.
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What You'll Learn
Prepare the ingredients
Preparing the ingredients for mushroom chilli is simple and quick. The key ingredients are mushrooms, chilli, and aromatics.
First, select the right mushrooms. Button mushrooms or cremini mushrooms work best due to their firm texture and ability to hold their shape during frying. Choose fresh, firm, and dry mushrooms. Avoid soggy ones, as they will release too much water and turn mushy when frying.
Next, prepare the mushrooms. Rinse or wipe the mushrooms with a damp cloth instead of washing them, as mushrooms absorb water quickly. If you must rinse them, be sure to dry them thoroughly before coating them in batter for extra crispiness. Trim the stalks and quarter the mushrooms if they are larger in size. You can also cut them into halves if they are smaller. Place the prepared mushrooms in a bowl and add a pinch of salt and red chilli powder. Mix well and let them marinate for a few minutes.
Now, prepare the aromatics and spices. You can use garlic, ginger, green chillies, red chilli sauce, soy sauce, vinegar, sugar, and salt to taste. Chop the garlic, ginger, and green chillies finely. If using red chillies, you can soak them in warm water, drain, and grind them into a paste before sautéing in oil to create a red chilli paste. You can also use chilli powder if you prefer.
Finally, prepare any additional vegetables you wish to include. Mushroom chilli often includes bell peppers or capsicum, which add colour and texture to the dish. Chop these into small pieces. You can also add other vegetables like broccoli, zucchini, or carrots to add variety and nutrition.
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Make the chilli paste
To make the chilli paste, you will need dried red chillies. Start by soaking the chillies in warm water for 10 minutes. If you want less spice, use 2 chillies, or reduce the amount of chilli powder. You can also add green chillies for extra heat. Drain the chillies, then grind them to a fine paste. Next, heat a teaspoon of oil in a pan and saute the chilli paste for a few minutes. This will remove the raw flavour.
You can also add other flavourings to the paste. For example, you could add vinegar, soy sauce, salt, sugar, and ajinomoto (which is optional). You can also add ginger and garlic to the paste. To do this, add a teaspoon of ginger-garlic paste to the chilli paste and mix well.
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Prepare the batter
Preparing the batter for mushroom chilli is a straightforward process, but there are some key considerations to keep in mind to ensure the best results. Here is a detailed guide to help you prepare the batter:
Firstly, select fresh and tender mushrooms that are moist and juicy. You can use button mushrooms, cremini mushrooms, or baby portabella mushrooms. Avoid soggy mushrooms as they tend to release too much water and turn mushy when frying. Wipe the mushrooms with a damp cloth instead of rinsing them. If you must rinse, be sure to dry them thoroughly before coating them in the batter.
Next, trim the stalks and quarter the mushrooms if they are larger in size. Place the mushrooms in a bowl and add a pinch of salt and red chilli powder. You can also add other spices like cumin powder and turmeric for extra flavour. Mix well and let the mushrooms marinate for a few minutes.
Now, it's time to make the batter. In a separate bowl, combine cornflour (cornstarch) and all-purpose flour. You can also add a little maida (refined wheat flour) if you like. Mix these dry ingredients well. The ratio of cornflour to all-purpose flour is important to ensure a robust coating. Too much cornflour may result in a sticky batter, while too much all-purpose flour may make it too thick and heavy.
Gradually add water to the flour mixture and whisk until you achieve a smooth, lump-free batter. The consistency should be thick but not too dense. It should easily coat the mushrooms. You can also add a little ginger-garlic paste or soy sauce to the batter for extra flavour.
Once the batter is ready, immediately coat the mushrooms and deep fry them. Do not let the mushrooms sit in the batter for too long as they will release moisture and affect the crispiness of the final product. Carefully lower the coated mushrooms into hot oil and deep fry until golden brown.
Remember to exercise caution when deep frying as mushrooms have a high water content, and oil may splatter. Always ensure the oil is super hot before adding the mushrooms, and use a deep, heavy-bottomed vessel for frying.
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Fry the mushrooms
Frying the mushrooms is a crucial step in preparing mushroom chilli. Here's a detailed guide on how to do it:
Choose the Right Mushrooms
Select firm and dry mushrooms, such as button or cremini mushrooms. These varieties hold up well during frying and have a firm texture. Avoid soggy mushrooms as they tend to release too much water and turn mushy when fried.
Prepare the Mushrooms
Start by rinsing or wiping the mushrooms with a damp cloth. If you must rinse them, ensure they are thoroughly dried before coating and frying. Trim the stalks and quarter the mushrooms if they are larger in size. You can also cut them into halves if they are smaller.
Season and Coat the Mushrooms
Place the cleaned and cut mushrooms in a bowl. Add a pinch of salt and red chilli powder, or other spices like cumin powder and turmeric, to taste. Mix well and let the mushrooms marinate for a few minutes. For a gluten-free option, use gluten-free all-purpose flour. Sprinkle the marinated mushrooms with cornflour and all-purpose flour. Use the moisture released by the mushrooms to create an even coating of the flour mixture.
Heat enough oil for deep frying in a heavy-bottomed vessel or wok. Ensure the oil is super hot to prevent excessive spluttering. Carefully add the coated mushrooms to the hot oil, as mushrooms release water, and oil can splatter. Fry the mushrooms in batches if needed to avoid overcrowding. Shallow frying or air frying are healthier alternatives to deep frying. Drain the fried mushrooms on a wire rack instead of paper towels to maintain crispiness.
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Make the sauce
To make the sauce for your mushroom chilli, you can use a variety of ingredients depending on your taste preferences. The sauce should be cooked on a high flame to achieve that signature smoky, wok-tossed flavour.
Firstly, prepare your aromatics. You can use garlic, ginger, and green chillies, or red chilli paste for a spicy kick. Saute the aromatics in oil for a few minutes until they are fragrant. You can also add in some soy sauce or tamari, vinegar, sugar, and salt to taste. If you want to add a bit of colour to your sauce, you can include tomato sauce or ketchup.
Next, you can thicken the sauce by adding cornflour or corn starch. Simply mix a small amount of cornflour with water and add it to the sauce, stirring until the sauce reaches your desired consistency.
Finally, taste the sauce and adjust the seasoning as needed. If you prefer a spicier dish, you can add more chilli powder or include red chilli sauce. You can also add more soy sauce or vinegar to enhance the savoury and tangy flavours.
Remember, the key to a great mushroom chilli sauce is balancing the sweet, spicy, and tangy elements to create a perfect blend of flavours.
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Frequently asked questions
Button mushrooms or cremini mushrooms are the best choice due to their firm texture and ability to hold up well during frying.
Reduce the amount of chilli powder and omit the green chillies.
You can add vegetables like broccoli, zucchini, or carrots to add more variety and nutrition to the dish.
The most common way to cook mushroom chilli is to fry the mushrooms and then toss them in the sauce. However, you can also bake or air-fry the mushrooms for a healthier version.
