The delightful combination of crispy and chewy mushrooms makes this dish a true standout. Slices of mushrooms are lightly battered, shallow-fried to perfection, and then tossed in a zesty chili garlic sauce. This versatile dish can be enjoyed as either an appetizer or a main course. Vegan and plant-based, it offers a unique flavor experience. Let’s dive into the recipe for this delicious creation!
HOW TO COOK CRISPY CHILI GARLIC MUSHROOM?
INGREDIENTS
- For the Mushrooms:
- 5 large button mushrooms (about 4-5 oz)
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes, plus a pinch of salt for seasoning
- Water (to create a thick yet pourable batter for coating)
- For the Sauce:
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon fresh chili pepper, chopped
- 2 tablespoons dark soy sauce
- 2 tablespoons red chili sauce (such as sriracha or schezwan)
- 1 teaspoon sesame oil
- 1 teaspoon white vinegar
- 1 teaspoon brown sugar
- ½ teaspoon gochugaru or red chili flakes (optional, for extra heat)
- Oil (for shallow or deep frying)
- ½ cup fresh cilantro, chopped (for garnish; I like to mix it in with the mushrooms for added flavor)
INSTRUCTIONS
- Prepare the Mushrooms:
- Wash and dry the mushrooms, then slice them into your desired size or shape.
- Fry the Mushrooms:
- Heat oil in a pan for shallow frying.
- In a bowl, combine the all-purpose flour, cornstarch, water, red pepper flakes, garlic powder, and a pinch of salt to create a lump-free batter. Whisk until smooth.
- Coat each mushroom slice in the batter, shaking off any excess. Fry them in the hot oil until golden brown, turning occasionally to ensure even cooking. Drain on a paper towel-lined plate. Fry in batches if necessary.
- Make the Sauce:
- In a separate pan or wok, heat the sesame oil over medium heat.
- Add the ginger, garlic, and green chilies, sautéing until fragrant. Then, add the chopped red and green bell peppers and cook until they are tender and slightly caramelized.
- Pour in the sauce mixture, stirring well. Add the fried mushroom slices and toss to coat them thoroughly in the sauce.
- Serve:
- Garnish with plenty of fresh cilantro and serve alongside jasmine rice.
STORAGE INSTRUCTIONS
I recommend against storing this dish in the fridge, as the mushrooms will lose their crispiness and become soggy, affecting both taste and texture.
Instead, you can prepare all the components in advance and store them in the fridge. This way, you’ll only need about 15 minutes to cook everything when you’re ready to serve.
SERVING SUGGESTIONS
These crispy mushrooms can be enjoyed as an appetizer or as a main dish. If you choose to serve them as a main course, pair them with fragrant jasmine rice. Adding some salad greens on the side would also be a great idea for palate cleansing.
