Chilli Mushroom ~ How to make Chilli Mushroom at homeSaturday, September 12, 2015
Quick and yummy, this is the mantra of today's cooking. We all need this kind of recipes now and then after a hectic/eventful day to feed our family something quick to make as well as delicious. In that category, this Indo-chinese recipes are always hit in my home. My kids don't love to eat mushroom, but if I make this chilli mushroom, all are happy.
I serve this with Chinese Fried rice and Hakka Noodles or make as a side dish with a Mushroom Fried rice. It simply tastes yummy with plain chapatis too or with white steamed rice.
Let's move on to the recipe now............................
Mushroom(white Button) : 250 gms.
Capsicum/green bell peppers : 1
Onion : 1, sliced thinly
Garlic : 4 fat cloves
Green chilli : 1-2, chopped
Soy sauce : 1 tsp.
Chilli sauce : 1 tblsp.
Tomato Sauce : 1 tblsp.
Cornflour : 1 tblps.
Salt to taste
Oil : 2 tblsp.
How To :
- Clean the mushroom heads properly, then slice/chop them in big chinks as after cooking/sauteing it shrinks. Similarly, wash and chop capsicum in big chunks.
- Heat 1 tblsp. oil in a pan, saute capsicum first and then mushroom for 2-3 minutes. Remove from pan, then add 1 tblsp. oil in it, then add finely chopped garlic, green chillies and onions. Saute them for sometime, then add soy sauce, chilli and tomato sauce mixed with 2-3 tblsp. of water in it and cook in medium flame, add sauted capsicum and mushrooms in there.
- Add 1/2-1 cup of water in there if you want to make in gravy style. Let it cook for a minute or two, then add cornflour mixed in 2 tblsp. of water. Season with salt and a pinch of sugar. Check and remove from heat when you have your desired consistency of gravy.
You can also try Soya chilli, Sweet n Sour Vegetable, Vegetable Manchurian or Schezwan Paneer with homemade schezwan sauce
or just click on my Recipe Index page to find some similar recipes.
If you want something else with your box of mushroom, Click here for more options....