Dry chili Mushrooms Recipe

Name: Dry chili Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp all-purpose flour; 3 tbsp cornflour; 1/4 tsp ground black pepper; 250 grams white button mushrooms; 1 medium onion, or 1 to 2 spring onion whites, reserve the greens for garnish; 2 to 3 Chilis, slit in half; 1 small bell pepper, chopped in squares (optional); 7 to 8 garlic cloves, finely chopped or diced; 1 inch ginger, finely chopped, I used ground ginger; 1 tbsp soy sauce; 1/2 tbsp any vegetable oil; 1/2 tsp corn flour; 1 tsp water; 1/2 tsp sugar

Servings: persons

6 tbsp all-purpose flour
3 tbsp cornflour
1/4 tsp ground black pepper
250 grams white button mushrooms
1 medium onion, or 1 to 2 spring onion whites, reserve the greens for garnish
2 to 3 Chilis, slit in half
1 small bell pepper, chopped in squares (optional)
7 to 8 garlic cloves, finely chopped or diced
1 inch ginger, finely chopped, I used ground ginger
1 tbsp soy sauce
1/2 tbsp any vegetable oil
1/2 tsp corn flour
1 tsp water
1/2 tsp sugar

1
Rinse and wipe dry the mushrooms.
2
Trim the stalks down and then either cut in half or quarter depending on the size of the mushrooms.
3
For the batter add all the listed ingredients.
4
Mix well until all combined.
5
Heat a wok with the oil.
6
Next dip each mushroom piece into the batter.
7
Coat well.
8
Add the mushrooms to the hot oil and fry until they are golden brown and crispy.
9
You have to fry the mushrooms in batches.
10
As you go along cooking place the mushrooms on a plate lined with kitchen towels to drain off any excess oil.
11
In another wok or pan.
12
Add the ginger, onion, garlic and green Chili's.
13
Stir fry on a high heat till the onions start getting browned around the edges.
14
Then add the soy sauce, sugar, salt and pepper.
15
Stir fry for half a minutes.
16
Then add the fried batter coated mushrooms and stir over a low to medium heat.
17
Sprinkle 1 teaspoon of water and 1/2 teaspoon of corn flour on the mushrooms.
18
Saute for a minute or two and continue to stir.
19
Remove from the heat and serve immediately.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tbsp all-purpose flour, 3 tbsp cornflour, 1/4 tsp ground black pepper, 250 grams white button mushrooms, and more.

Yes, Dry chili Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dry chili Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions