Mushroom in Chilli Garlic Sauce

Mushroom in Chilli Garlic Sauce

Mushroom in Chilli Garlic Sauce

Mushroom in Chilli Garlic Sauce is a delicious Indo-Chinese recipe of battered mushrooms tossed in a spicy sauce. Simple, yet delicious and perfect as an appetizer.

I rely on this lip snacking dish when I want to cook something that can be served as a starter, an appetizer, and a full-blown main dish. Perfect to be served with fried rice, sticky rice or vegetable noodles this recipe as takes 20-25 minutes to prepare. It is a simple recipe that comes together so effortlessly quickly that it is a perfect ‘surprise guest visit’ snack.

Mushrooms in Chilli Garlic Sauce has a rich garlicky aroma, sweetness from caramelized onions, subtle pungency from vinegar and soy sauce and a big dollop of heat from the schezwan sauce. In this recipe, I have used button mushrooms, you can use any variety.

I cook mushrooms quite often at home because of taste and also due to their nutritional value. Mushrooms help to lower cholesterol, decrease blood pressure and lower the risk of heart disease. If I ever see chestnut mushrooms, I always buy them as they are natural rich source of Vitamin D. Unquestionably, this Mushrooms in Chilli Garlic Sauce is a perfect recipe for any type of mushrooms lingering in your fridge.

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.


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



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.

Tips & Variations

  1. Sesame oil when added, gives a nutty flavour to this dish. It enhances the flavour and gives aroma to the gravy. However, if you don’t have sesame oil then you can add butter and olive oil.
  2. Adjust the amount of red chili sauce according to your taste.
  3. You can use black pepper in place of white pepper.
  4. It is better to serve the mushrooms immediately otherwise it may turn soggy.
  5. I have fresh button mushrooms; canned mushrooms work fine for the recipe too. Rinse the tinned mushrooms under cool, running water. To remove the canned taste, soak the rinsed mushrooms in fresh water with 1 teaspoon of baking soda for 10 minutes before slicing into bite size pieces.