Crispy Chili Mushrooms- An Indo Chinese Vegan dish that will leave you drooling

Looking for a mouthwatering appetizer that combines the bold flavors of Indo-Chinese cuisine with a satisfying crunch? Look no further than my Crispy Chili Mushrooms recipe! This delectable dish features golden-brown, crispy mushrooms coated in a crispy batter, tossed in a spicy, tangy chili sauce that will leave you craving more. Serve them as an appetizer or even as a main this vegan dish works in any way! Perfect for parties, family gatherings, or as a delightful snack, these mushrooms will leave everyone reaching for more. Whether you like mushrooms or not you will love this! Discover the secret to achieving that perfect crispiness and the zesty, flavorful sauce that will make this appetizer a hit for any occasion. Read on to discover how to make this irresistible treat that will have everyone asking for seconds.

Happy Cooking!

Servings: 4-6 servings

Prep Time: 30 mins

Cooking Time: 45 mins

Total Time: 1.5 hours

Ingredients: 

Mushroom:

• 22-25 oz mushrooms cut into quarters (I used half white and half bella mushrooms)

• 2 tbsp Corn starch 

• 1.5 tbsp rice flour

• 1/4 cup all-purpose Flour 

• 1/2 tsp Salt 

• 1/3-2/3 cup water

• Oil to deep fry

Gravy:

• 1/2 tbsp Corn starch

• 1/2 cup water

• 0.5 tbsp Ketchup

• 1 tbsp Sriracha

• 1/2 tbsp green chili sauce

• 1.5-2 tsp Soy sauce

• 1 tsp chili Vinegar

• 2.5 tbsp Red chili sauce

• 2 tbsp water

Veggies and sauté:

• 1-2 tbsp veg oil

• 1 medium red onion cut into cubes

• 2-3 green chilis slit in between

• 4-5 cloves of garlic minced

• 1/3 cup chopped scallions; keep the whites and greens separate

• 1-2 tsp Salt as per taste

• 1/2 tsp white pepper

• 1/2-1 tsp Sugar

• 1/4 tsp Ajino moto

• 1-2 tsp chili flakes as per taste

Directions: 

1. Put oil on heat to deep fry the mushrooms.

2. Add the cornstarch, all-purpose flour, rice flour, salt, and mix in a large mixing bowl.

3. Add water, first add 1/3rd cup, and then add more as needed to combine it into a smooth paste.

4. Add the chopped mushrooms and toss it in the batter. They should be well coated in the mixture.

5. Deep fry on med-high heat and deep fry till super crispy. It takes time as the mushrooms need to cook inside as well. Let it soak out on a paper towel and keep aside.

6. Mix the ingredients for the gravy in a bowl- ketchup, soy sauce, sriracha, red chili sauce, water, vinegar, green chili sauce, and cornstarch using a whisk. Keep aside.

7. In a heavy bottom pan/wok, on medium-high heat, add vegetable oil and let it heat up.

8. Add onions, green chilis, minced garlic, and whites of the scallions and cook for 3-4 mins.

9. Add salt, pepper chili flakes, ajinomoto, sugar and the gravy. Mix well.

10. Add more water if needed. Let it come to a low simmer.

11. Add the crispy mushrooms and greens of the scallions and give it a toss coating it well.

12. Take it off the heat and garnish with some greens of the scallions.

13. Serve immediately as an appetizer or main!

Notes/Tips:

• The mushrooms should be well coated in the batter so that the moisture they release while cooking isn’t directly released into the oil.

• The longer you wait to serve the mushrooms will lose their crispiness and become chewy.

• Cooking the onions and veggies on high heat helps it to cook and stay crispy.

• I like to use Ching’s sauces for the gravy.

• Use freshly grated garlic.

• You can use only white mushrooms if you want!

• Adjust the spice level to your preference by varying the amount of chili sauce and chili flakes.