• You can make dry chilli mushroom as a starter snack
• You can make a curry version of chilli mushroom as a main course chinese meal.

Although both the versions can be had with roti or naan. But mostly the dry version is preferred as a starter snack.

In this post I have shared both the versions with step by step photos. You can make either of them as both the recipes taste good. The first recipe is of dry chilli mushroom made on stove top and second recipe is of chilli mushroom gravy made on Instant Pot.

About Chilli Mushroom Dry

This dry chilli mushroom recipe is pretty simple to make and goes well as starter snack or brunch. Usually, when I make such recipes with mushrooms, I serve them with roti. That’s how we prefer relishing these crisp fried mushrooms.

Mushrooms are made every week at home. Thus I have posted many Mushroom recipes like Mushroom 65 and Mushroom manchurian.

You can serve the chili mushroom hot with veg fried rice, bread or even rotis or naan. These fried mushrooms have to be served hot as they stay crisp when hot.

If you don’t serve them hot then the crispiness will go away and you won’t get the best texture and taste.

You can also garnish mushroom chilli with spring onion greens while serving.

How to make chilli mushroom dry

1. I made this recipe with baby portabella mushrooms. you can also use white button mushrooms. Pic below is of these mushrooms. Being more earthy and having a meaty texture, they work well in recipes like these.

2. Rinse and wipe dry the mushrooms. Trim the stalks. Quarter them if big in size and halve if smaller in size.

3. Make a flowing medium consistency batter with all purpose flour, corn starch, black pepper, salt and water.

4. Heat oil for shallow frying in a kadai or wok. Dip each mushroom slice in the batter and coat uniformly with the batter. Add them to the medium hot oil and fry till they are slight golden and crisp.

5. Fry the mushrooms in batches and drain on paper towels to remove excess oil.

Making mushroom chilli dry

6. In another wok or pan, heat ½ tbsp sesame oil. Add the onions (and capsicum/bell pepper if adding them) and stir fry on medium or high heat for a minute. You can even add spring onions instead of regular onions.

7. Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.

8. Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.

9. Add the fried batter-coated mushrooms and stir on a low to medium flame. Sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. Saute for a minute or two and continue to stir. This gives a nice glaze to the mushrooms.

10. Switch off the flame and Serve the chili mushroom hot with schezwan fried rice or veg fried rice or bread or even rotis or naan. You can also garnish mushroom chilli with spring onion greens while serving.

Few more tasty recipes for you!

This recipe post is from the archives (Dec 2014) and has been republished and updated on 5 June 2020.

About Chilli Mushroom Gravy Made in Instant Pot

This is a really quick method to make Chinese style spicy and delicious chilli mushroom in the instant pot. The cooking time is about 10 minutes right from start to finish.

Include 5 to 10 minutes of chopping the ingredients and a Tasty Chinese style meal is ready within 15 to 20 minutes.

Instead of thinking of ordering a takeaway or going to the nearby Chinese restaurant, prepare this chilli mushroom gravy at home. You won’t regret.

After getting the instant pot, I make many recipes in it such as this one. Hence I have updated this chilli mushroom recipe with the instant pot method.

This recipe is very simple and easy. You don’t need to prepare any batter and fry the mushrooms. The mushrooms are sauteed first, sauces are added and then cooked.

Most of the times I make food which is quick and easy to prepare. Some Indian recipes are time-consuming but at times all I want is to make something quick for our rumbling tummies.

At times it is best to make some quick Chinese style recipes. Yes quick ones, not the ones which have extensive chopping and preparation like a Veg manchurian or Gobi manchurian.

This chilly mushroom gravy is spicy as apart from green chillies, I have also added red chilli sauce. You can decrease the number of green chillies and red chilli sauce if you want less heat and spice.

Serve instant pot chilli mushroom with fried rice, veg noodles, fettuccine pasta or even dinner rolls or bread. Dinner rolls or bread just soak up the spicy, sour, sweet, umami sauce and taste yum. You can also serve with naan or roti and steamed rice.

How to make instant pot chilli mushroom gravy

Preparing sauce mixture:

1. Firstly in a small bowl, take 1 tablespoon bragg’s liquid aminos or 2 teaspoons soy sauce, 2 teaspoons red chilli sauce, 2 teaspoons green chilli sauce and 1 teaspoon rice vinegar or apple cider vinegar or white vinegar.

2. Add ¼ to ½ teaspoon crushed black pepper, ¼ teaspoon salt and ½ teaspoon sugar.

3. Mix very well and keep aside.

Cooking in the instant pot

4. Switch on the instant pot. Press the sauté button on less mode for 7 to 8 minutes.

5. Let it display hot and then add 2 tablespoons toasted sesame oil.

6. Add ½ tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger and 2 to 3 green chillies, slit or diagonally sliced.

7. Sauté on low for 1 to 2 minutes.

8. Add ¼ cup chopped scallions (only the white part) or spring onion whites and 1 teaspoon finely chopped celery – optional.

9. Press sauté again and set to normal. Sauté scallions for minute.

10. Add chopped mushrooms (200 to 250 grams) and ⅓ cup sliced green bell pepper (capsicum).

11. Sauté for 2 minutes stirring often. If the onions, ginger and garlic, etc start sticking at the bottom, then change the sauté setting to less.

12. Add the sauce mixture which we had prepared earlier.

13. Mix very well.

14. Add ½ cup water or vegetable stock. Stir well.

15. Cancel the sauté mode. Secure the instant pot with its lid and position the steam release handle to sealing. Press the pressure cook button on high pressure and set the timer for 5 minutes.

Making corn starch slurry

16. Meanwhile take 2 teaspoons tapioca starch or corn starch or potato starch and 1 tablespoon water in a small bowl.

17. Mix very well and keep aside.

Thickening the sauce

18. After 5 minutes, do a quick pressure release and then open the lid.

19. Stir the prepared slurry and add it to the mushrooms.

20. Mix again very well.

21. Press sauté button again on normal mode for 1 to 2 minutes.

22. Let the sauce simmer for 1 to 2 minutes or more till the sauce or gravy thickens and the rawness of the starch is not felt. If the sauce becomes too thick add some hot water.

23. Once the sauce gets thickened, press the cancel button. Sprinkle some scallion greens or spring onion greens. Stir and mix. Check the seasonings and add bragg’s liquid amino or soy sauce, sugar, salt or crushed black pepper more if required.

24. Serve chilli mushroom gravy hot with bread rolls, fried rice, noodles or fettuccine pasta. Garnish with some finely chopped scallion greens while serving.

More instant pot recipes

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