Craving a flavour explosion that's both vegetarian and incredibly satisfying? Look no further than this crispy mushroom chilli recipe, a delicious twist on the classic Manchurian. This recipe delivers the perfect balance of sweet, spicy, and savory, showcasing the versatility of mushrooms in a surprisingly addictive dish. Forget takeout – you'll be amazed at how easy it is to recreate this restaurant-quality meal in your own kitchen. The crispy exterior of the mushrooms, combined with the vibrant chilli sauce, creates a textural and flavour masterpiece that's guaranteed to impress.
Forget complicated recipes and lengthy ingredient lists. This simplified approach focuses on bold flavours and achievable steps, making it perfect for weeknight dinners or a fun weekend cooking project. Ready to embark on a culinary adventure that will leave your taste buds tingling? Let's dive into the step-by-step process and create some incredibly delicious crispy mushroom chilli together.
Tools Needed
- Pan
- Knife
- Grater
Ingredients
- Button Mushrooms: 200 grams
- Ginger
- Garlic
- Corn Flour: 2-3 spoons
- All-purpose Flour: 1 spoon
- Salt: to taste
- Schezwan Chutney: 1 spoon
- Green Chilies
- Carrots
- Capsicum
- Onion
- Spring Onion
- Vegetable Oil
- Red Chilli Sauce: 2 spoons
- Soy Sauce: 1 spoon
- Tomato Sauce: 2-3 spoons
- Vinegar: a little
- Black Pepper Powder: 1/2 spoon
- Coriander Leaves: a little
- Water: 1 cup (or 1/2 cup for drier chilli)
Step-by-Step Instructions
Step 1. Prepare the Mushrooms
- Wash mushrooms thoroughly 2-3 times to remove impurities.
- Cut large mushrooms into four pieces, medium and small into two. Don't cut them too small.
- Add grated ginger-garlic (or paste), corn flour, flour, salt, and Schezwan chutney (or red chili-garlic paste) to the mushrooms. Mix well, adding water to coat evenly.
- Let the mushrooms sit for 15-20 minutes.
Step 2. Fry the Mushrooms and Sauté Vegetables
- Finely chop green chilies, thinly slice carrots, and cut capsicum and onion into triangles. Chop spring onions finely.
- Heat oil in a pan. Fry mushrooms on medium flame for 2-3 minutes per side until golden brown.
- Remove fried mushrooms and set aside.
- Heat oil in a pan. Add grated ginger-garlic, then green chilies, capsicum, onion, and carrots. Stir-fry for 1-2 minutes until slightly softened.
Step 3. Make the Chilli Sauce
- Add red chili sauce, soy sauce, tomato sauce, vinegar, salt, and optional Schezwan chutney. Mix well.
- Add cornflour solution (1 tbsp cornflour in 1 cup water, or 1/2 cup for drier chilli).
Step 4. Combine and Serve
- Add the fried mushrooms and mix well with the gravy.
- Add black pepper powder, coriander leaves, and spring onions. Mix and serve.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Adjust the amount of red chili sauce and tomato sauce to your taste.
- Schezwan chutney is optional.
Nutrition
- Calories: approximately 300-350
- Fat: 15-20g
- Carbs: 30-35g
- Protein: 8-10g
FAQs
1. Can I use different types of mushrooms?
Yes! Cremini, shiitake, or oyster mushrooms all work well. Choose your favorite!
2. What can I do if my sauce is too thick or too thin?
Too thick? Add a tablespoon of water or broth at a time. Too thin? Simmer uncovered for a few minutes to reduce the liquid.
This Crispy Mushroom Chilli recipe is a fantastic way to enjoy a flavorful and satisfying vegetarian meal. The ease of preparation and incredible taste make it a perfect addition to your weekly menu. So go ahead, give it a try and experience the deliciousness for yourself!