🍄 When Mushrooms Take a Desi Trip to Chinatown
Soft inside, slightly chewy, and coated in sticky spicy sauce — Mushroom Chilli is that one veg dish that packs as much punch as any non-veg starter.
Perfect for party plates, fried rice combos, or just when you want something bold and lip-smacking — all you need is a hot wok and a craving.
🛒 What You’ll Need (Serves 2–3):
For frying the mushrooms:
200g button mushrooms, halved or quartered
2 tbsp cornflour
1 tbsp maida
Salt & pepper
Water (to make light batter)
Oil for shallow or deep frying
For the sauce:
1 small onion, cubed
1 small capsicum, cubed
1–2 green chilies, slit
1 tbsp garlic, finely chopped
½ tbsp ginger, chopped
1 tbsp soy sauce
1 tbsp chili sauce
1 tbsp tomato ketchup
½ tsp vinegar
¼ tsp sugar
¼ cup water + 1 tsp cornflour (for slurry)
Spring onions for garnish
🍳 How to Make It – Tossed, Saucy & Seriously Good
1. Fry the Mushrooms
Toss mushroom pieces in cornflour, maida, salt, and pepper.
Add a splash of water to coat lightly.
Fry until golden and slightly crisp. Keep aside.
2. Sizzle the Sauce
In a hot wok, add 1 tbsp oil. Sauté garlic, ginger, and green chilies.
Add onion and capsicum. Toss on high heat till slightly charred.
3. Add the Flavors
Stir in soy sauce, chili sauce, ketchup, vinegar, sugar. Add cornflour slurry and stir till it thickens slightly.
4. Toss It All Together
Add the fried mushrooms. Toss till well coated and glossy.
5. Garnish & Serve
Top with spring onions. Serve hot as a starter or side with noodles/fried rice.
❤️ Why Mushroom Chilli Is a Must-Make
Indo-Chinese flavor bomb
Mushroom texture = juicy, chewy, and satisfying
Works as both starter or side
Because sauce, spice, and sizzle is a perfect combo
The Pinch of Masala 