Mushroom Chilli
Mushroom Chilli is not just a treat for the taste buds but also a boon for your health, providing a spicy kick and a host of nutritional benefits. Perfect for a cozy night in or a festive get-together, this dish will leave everyone craving more!
1 plate
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Boosts Metabolism: Capsaicin from chillies stimulates metabolic rate.
Enhances Immune System: High in Vitamin C and antioxidants.
Promotes Heart Health: Low in cholesterol, high in heart-healthy fats.
Supports Digestive Health: High fiber content aids in digestion.
Anti-inflammatory Properties: Helps reduce inflammation in the body.
215 kcal
in 211g
Protein:
5g
Fats:
11g
Carbs:
26g
Cholesterol:
0mg
Sodium, Na:
400mg
Potassium, K:
360mg
Mushroom Chilli is a vibrant and delectable dish that brilliantly marries the tender textures of mushrooms with the fiery punch of chillies. This Indo-Chinese creation is perfect for those who love a good kick of spice along with the earthy flavors of mushrooms. Whether you're looking to spice up your dinner routine or impress guests at a gathering, Mushroom Chilli promises a tantalizing culinary experience.
Ingredients
4
400 grams Button Mushroom
1 piece Capsicum
1 piece Red Bell Pepper
1 piece Onion
3 pieces Spring onion
Ice cold water as per needed
5 tbsp Corn flour
5 tbsp Refined flour
2 tbsp Oil
2 tbsp Chopped garlic
1 teaspoon Chopped ginger
3 pieces Green chilli
2 tsp Dark soy sauce
2 tsp Light soy sauce
200 ml Water
half teaspoon Vinegar
1 pinch Sugar
1 pinch White pepper powder
1 pinch Salt
half cup spring onion greens
Fresh coriander as per needed
Tips
Ensure mushrooms are dry before frying to avoid oil splatter.
Adjust the amount of green chillies based on your spice tolerance.
Double frying the mushrooms ensures a crispier texture.
Directions
Slice bell peppers and onion into petals.Trim, halve, and wash mushrooms thoroughly. Blanch in boiling water for 30 seconds, then shock in ice cold water.
Heat oil to 180°C. Mix mushrooms with 3 tbsp each of corn and refined flour, then repeat with the remaining 2 tbsp of each flour. Deep-fry mushrooms until crisp, remove, and set aside.
In a wok, heat 2 tbsp oil and sauté garlic, ginger, green chillies, and spring onion bulbs for a minute.
Add soy sauces, water, vinegar, sugar, salt, and pepper. Bring to boil.
Prepare a slurry with 2 tbsp corn flour and water. Gradually add to the sauce to thicken.
Re-fry mushrooms until golden, then mix into the sauce with all vegetables, spring onion greens, and coriander.
Notes
Mushroom Chilli, rich in antioxidants and vitamins from mushrooms and bell peppers, supports immune health and reduces inflammation.
However, those with a sensitivity to nightshades or soy products should avoid this dish.
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