Mushroom Chilli Recipe

A tasty appetizer recipe perfect for dinner parties

Alka Jena
Mushroom Chilli Recipe

Mushroom Chilli Recipe is a delicious Chinese appetiser that is inspired by the Indian ingredients that make it a great combination of familiar Indian spices and Chinese flavours. It is suitable for a homely Indo-Chinese meal all well as to be served as a party appetiser. Mushrooms being rich in Vitamin D are enjoyed for their flavor and texture and impart their unique taste to the dish.

Serve Mushroom Chilli along with Egg Fried Rice for a homely weeknight meal.

Other recipes that you can try are:

  1. Tofu and Mushroom Curry
  2. Roasted Eggplant in Peanut Curry Spiced with Schezwan Sauce
  3. Stir Fried Mushrooms with Bell Peppers in Asian Sauce

Cuisine: Indo Chinese
Course: Appetizer
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

20 M

Total in

40 M


4 Servings


  • 400 grams Button mushrooms , cut into halves
  • 2 Onions , cut into squares
  • 1 Spring Onion Greens , for garnish
  • 4 Green Chillies , slit diagonally
  • 1 Green Bell Pepper (Capsicum) , chopped into squares
  • 10 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • 1 tablespoon Soy sauce
  • 1 teaspoon Sugar
  • 1 tablespoon Sesame (Gingelly) Oil , preferably
  • Salt and Pepper , as per taste
  • Oil , for shallow frying the mushrooms
  • 4 tablespoon All Purpose Flour (Maida)
  • 2 tablespoon Corn flour
  • 1/4 teaspoon Black pepper powder
  • Salt , as required
  • Water , as required

How to make Mushroom Chilli Recipe

  1. To begin making the Mushroom Chilli Recipe, first rinse and pat dry all the mushrooms. Then cut them into halves and set them aside until you are ready to cook them.

  2. Make a batter with all purpose flour, cornflour, salt, pepper and water. The batter should be thick enough to coat the mushrooms, but not clumpy.

  3. Heat oil for shallow frying in a kadai or wok. Dip each mushroom slice in the batter and coat uniformly. Gently drop it into the hot oil and shallow fry till they are slight golden and crisp on the outside. Fry the mushrooms in batches and drain on paper towels to remove excess oil. Set the fried mushrooms aside.

  4. In another pan or wok, heat sesame oil. When it is warm, add the onions, capsicum and stir fry on medium or high heat for a minute. Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.

  5. Next, add the soy sauce, sugar, pepper and stir fry for half a minute. Add the mushrooms and stir on a medium flame.

  6. Sauté for a minute or two to give a nice glaze to the mushrooms.

  7. Switch off the heat and garnish the mushrooms with spring onions greens.

  8. Serve the Mushroom Chilli hot along with Egg Fried Rice for a homely weeknight meal.

You can use this recipe with tofu or paneer instead of mushroom.

If you want to make this into a gravy dish, then add 1 teaspoon of cornflour dissolved in water and add it to the gravy.