Chilli Mushroom, also known as Mushroom Chilli, is a popular Indo-Chinese starter loved for its crispy texture and bold, spicy flavours. light batter, fried till golden, and tossed in a tangy, garlicky sauce with colourful bell peppers and spring onions.
Whether you like it dry and crispy or saucy and glossy, this easy homemade chilli mushroom recipe gives you restaurant-style taste in minutes — perfect with fried rice, noodles, or as a snack on its...
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Rinse the mushrooms well, pat them completely dry, and cut into halves or quarters.
In a large bowl, add cornflour, all-purpose flour, salt, and pepper. Toss the mushrooms gently until evenly coated. Set aside.
Cube the capsicums and set aside.
Trim spring onions — finely chop the whites and greens separately (about 1/3 cup each).
In a small bowl, combine tomato ketchup, chilli sauce, soy sauce, vinegar, and sugar. Mix well and set aside.
Mix cornflour and water in a small bowl until smooth. Keep aside.
Heat oil in a deep pan over medium-high heat.
Shake off excess flour and fry the mushrooms in small batches for 1–2 minutes until lightly golden.
Remove onto paper towels. You’ll double-fry them later for extra crispiness.
In a wok or large pan, heat 1 tbsp oil.
Add chopped garlic, ginger, and green chillies. Sauté for a minute until fragrant.
Add the capsicums and spring onion whites; stir-fry for 1–2 minutes until slightly tender but still crisp.
Pour in the prepared sauce and 1 cup of water. Gradually add the cornflour slurry while stirring continuously to avoid lumps.
Simmer until the sauce thickens and turns glossy.
Re-fry the mushrooms until golden and crisp.
Add them straight to the prepared sauce and toss well to coat.
Simmer for 1–2 minutes so the flavours blend beautifully.
Garnish with spring onion greens.
Serve hot as a spicy appetizer or with fried rice or noodles for a complete meal.
Adjust sauce thickness by varying the water in the slurry.
Add extra green chillies or chilli sauce for more heat.
Double-frying keeps mushrooms crisp even after mixing with sauce.
If you’re skipping double-frying, fry the mushrooms once until golden and then add them directly to the sauce.
Always dry mushrooms thoroughly before frying to prevent splattering.
Can I use other types of mushrooms?
Yes, you can use other types of mushrooms, but button mushrooms work best for their texture and size.
How do I make the dish less spicy?
Reduce the amount of green chillies and chilli sauce in the recipe to make it less spicy.
Can I skip the double-frying step?
While you can skip it, double-frying ensures the mushrooms remain crispy even after being coated in the sauce.
What can I serve this dish with?
This dish pairs well with fried rice, noodles, or can be served as a standalone appetizer.
Can I make this dish ahead of time?
It's best to prepare the mushrooms and sauce separately and combine them just before serving to maintain the crispiness.
What’s the difference between dry and gravy Chilli Mushroom?
Dry Chilli Mushroom is thick and sticky; the gravy version has more sauce and is served with rice or noodles.
How to make Chilli Mushroom healthier?
How long does Chilli Mushroom last?
Best enjoyed fresh, but you can store the sauce and fried mushrooms separately for up to 1 day.
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