Mushroom in Chilli Garlic Sauce
Mushroom in Chilli Garlic Sauce
Mushroom in Chilli Garlic Sauce Recipe is a delicious Indo-Chinese appetiser made with crispy battered mushrooms tossed in a spicy, garlicky sauce. Bursting with bold flavours and wonderful textures, this quick and easy dish works equally well as a starter, snack or main course.
Indo-Chinese cuisine has become incredibly popular across India thanks to its combination of vibrant sauces, aromatic spices and irresistible flavours. Moreover, dishes like Mushroom in Chilli Garlic Sauce deliver the perfect balance of spice, sweetness and savoury notes while requiring very little preparation.
One of the reasons I love this Mushroom in Chilli Garlic Sauce Recipe is its versatility. It can be served as an appetiser at parties, enjoyed as a snack with drinks or paired with fried rice, sticky rice or noodles for a complete meal. As a result, it is one of my go-to recipes whenever I need something quick and impressive.
The sauce combines garlic, onions, Schezwan sauce, soy sauce and vinegar to create layers of flavour in every bite. Furthermore, the crispy mushrooms absorb the sauce beautifully while retaining their texture. The sweetness of caramelised onions balances the heat of the chillies, creating a dish that is both bold and satisfying.
I cook mushrooms regularly because they are not only delicious but also highly versatile. Whether using button mushrooms, chestnut mushrooms or another variety, this recipe delivers fantastic results. Consequently, it is a great way to transform simple mushrooms into a flavour-packed dish that everyone enjoys.
Best of all, this Mushroom in Chilli Garlic Sauce Recipe comes together in just 20 to 25 minutes. Whether you’re entertaining guests or looking for a quick weeknight meal, it is guaranteed to become a favourite.
What is Mushroom in Chilli Garlic Sauce?
Mushroom in Chilli Garlic Sauce is an Indo-Chinese dish made by coating mushrooms in a light batter, frying them until crisp and tossing them in a spicy garlic-based sauce.
Unlike dry mushroom appetisers, this version combines crispy mushrooms with a rich, flavourful sauce. As a result, it offers the perfect balance of crunch, spice and savoury flavour.
Why You’ll Love This Mushroom in Chilli Garlic Sauce Recipe
Crispy and flavourful mushrooms
Quick and easy to prepare
Perfect appetiser or side dish
Restaurant-style Indo-Chinese flavours
Ready in under 30 minutes
Pairs beautifully with rice and noodles
Easily adaptable to different mushroom varieties
Moreover, the recipe uses simple ingredients that are readily available. In addition, it works equally well for family meals and entertaining guests. Finally, the rich garlic sauce makes it completely irresistible.
Ingredients You’ll Need
Mushrooms
Mushrooms are the star ingredient of this recipe. Most importantly, they provide a meaty texture that pairs perfectly with the spicy sauce.
Garlic
Garlic adds depth, aroma and the signature flavour that defines this dish.
Onion
Onions add sweetness and balance the heat from the chillies and sauces.
Schezwan Sauce
Schezwan sauce contributes spice, heat and classic Indo-Chinese flavour.
Soy Sauce
Soy sauce adds savoury depth and enhances the overall flavour profile.
Vinegar
Vinegar introduces a subtle tanginess that balances the richness of the sauce.
Batter Ingredients
The batter creates the crispy coating that makes the mushrooms so satisfying.
Serving Suggestions
Serve Mushroom in Chilli Garlic Sauce with:
Vegetable Fried Rice
Schezwan Fried Rice
Sticky Rice
Hakka Noodles
Vegetable Noodles
Garlic Noodles
Alternatively, serve it as an appetiser at parties and gatherings. Likewise, it makes an excellent side dish for an Indo-Chinese meal.
What Makes This Recipe Special?
This Mushroom in Chilli Garlic Sauce Recipe stands out because it combines crispy mushrooms with a bold and flavourful sauce. Unlike many mushroom dishes that focus on subtle flavours, this recipe embraces the vibrant and spicy character of Indo-Chinese cuisine.
Moreover, the combination of garlic, Schezwan sauce, soy sauce and vinegar creates layers of flavour that keep you coming back for more. As a result, the dish works perfectly as both a snack and a main course.
Storage and Reheating
Mushroom in Chilli Garlic Sauce tastes best when served immediately after preparation.
However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a pan to preserve the texture as much as possible.
Mushroom in Chilli Garlic Sauce Recipe FAQs
Which mushrooms work best in this recipe?
Button mushrooms work particularly well. However, chestnut mushrooms, oyster mushrooms and other varieties can also be used.
Is Mushroom in Chilli Garlic Sauce spicy?
The dish has a moderate level of heat from the Schezwan sauce. However, you can easily adjust the spice level according to your preference.
Can I make this recipe ahead of time?
The sauce can be prepared in advance. However, for the best texture, fry and toss the mushrooms just before serving.
What can I serve with this recipe?
Fried rice, noodles and sticky rice all pair beautifully with this dish.
Is this recipe vegetarian?
Yes. This recipe is completely vegetarian and can easily be adapted to suit vegan diets if required.
Other similar recipes you want to try are Chilli Baby Corn, Indo-Chinese Chilli Paneer, Chinese Style Crispy Vegetables, Chilli Water Chestnuts, Crispy Chilli Corn and Asian Chilli Garlic Prawns and Chilli Chicken to name a few.
Ingredients
For The Batter
1 cup plain flour
¼ cup corn flour
Salt to taste
1 teaspoon black pepper
2 tablespoons red chilli sauce
2 teaspoons minced garlic
1/3 cup water
1/8 teaspoon red colour (optional)
500 grams button mushrooms
Oil for deep frying
For the Gravy
2 tablespoons sesame oil
2 tablespoons minced garlic
2 teaspoons finely chopped green chillies ginger
½ cup finely chopped onions
2 teaspoons corn flour
2 teaspoons vinegar
1 tablespoon green chilli sauce
2 tablespoons red chilli sauce
2 tablespoons schezwan sauce
Salt to taste
1 teaspoon white pepper
2 teaspoons finely chopped spring onions
Directions
Mix plain flour, corn flour, salt, black pepper, red chilli sauce, garlic and water. Whisk to form a lump free smooth consistency batter.
Next, add the red colour and mix.
Add the mushrooms and gently mix to coat the mushrooms in the batter. If the batter is too thick you can add 1-2 teaspoons of cold water to adjust the consistency.
Heat oil for frying. To check if the oil is ready for frying add a small amount of batter in the oil. If it comes steadily and quickly on the surface, then that means the oil has the right temperature to fry.
Gently slide each mushroom in the hot oil and fry on medium heat for 2-3 minutes or until they are golden and crisp.
Use a slotted spoon to fish them out from the oil. Drain the mushrooms on a kitchen roll/ absorbent paper to soak up excess oil.
Heat oil in a pan and sauté the garlic, green chili, and ginger on medium heat for 1-2 minutes.
Next add the onions and sauté for 2-3 minutes on medium heat or until the onions begin to turn translucent.
Mix corn flour in 2 tablespoons of water and mix it to form smooth corn flour slurry. Keep it aside.
Once the onions begin to turn translucent add the vinegar, green chilli sauce, red chilli sauce, schezwan sauce and 1 cup of water. Bring to a rolling boil and add the mushrooms, salt and white pepper and mix.
Add the prepared corn flour slurry and spring onions and mix. The sauce begins to thicken as soon as you add the corn flour slurry. Sauté for 1 minute on high heat and turn the heat off.
Serve hot garnished with spring onions.
