Crispy Chili Garlic Mushroom Recipe

VEGSharing is caring, so I’m sharing my recipe for crispy, perfectly chewy battered mushroom slices shallow fried and tossed in a fiery chili garlic sauce that makes for an effortless, plant based Mushroom Dinner.

I love how these Crispy Chili Garlic Mushroom turned out, they’re bold, a little noisy in flavor and totally addictive. Thick mushroom slices get a crisp batter, then tossed in a sticky chili garlic glaze so the chew stays perfect.

I used mushrooms and garlic with a splash of chili paste, and somehow it comes out restaurant style without the fuss. It’s vegan, weirdly simple, and makes you wonder why mushrooms aren’t fried like this more often.

If you like Chili Recipe With Mushrooms or Chinese Vegetarian Dishes, you’ll wanna try this right away, trust me, it surprises you.

Ingredients

• Mushrooms: theyre meaty, low calorie, good source of fiber and B vitamins.
• All purpose flour: gives crunchy coating, mostly carbs, less protein than whole grains.
• Cornstarch: light crisping agent, adds crunch, mostly starch, gluten free.
• Garlic: pungent aroma, adds savory depth, may aid immunity, little calories.
• Chili paste: brings heat and umami, adds overall flavor and a kick.
• Soy sauce: salty, deep umami, adds savory balance, contains sodium.
• Vinegar: brightens dish, cuts richness, gives tangy sour note, small calories.
• Brown sugar: sweetens and caramelizes, balances heat, adds slight molasses flavor.

Ingredient Quantities

• 1 lb (450 g) mushrooms, wiped clean and sliced thickly, cremini or button work great
• 3/4 cup (95 g) all purpose flour
• 1/4 cup (35 g) cornstarch or cornflour
• 1/2 tsp baking powder
• 1/2 tsp fine salt plus more for seasoning
• 1/4 tsp ground black pepper
• 1/2 cup (120 ml) cold water or sparkling water, adjust for batter thickness
• About 3/4 cup (180 ml) neutral oil for shallow frying, like vegetable or sunflower
• 2 tbsp neutral oil for the sauce
• 4 cloves garlic, minced
• 1 to 2 tbsp chili paste or sambal oelek, depending how spicy you want it
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or white vinegar
• 1 tbsp brown sugar or maple syrup
• 1/4 cup (60 ml) water or vegetable stock for the sauce
• 1 tsp cornstarch mixed with 2 tbsp water for a slurry to thicken the sauce
• 2 green onions, thinly sliced for garnish
• 1 tbsp sesame seeds, toasted, optional but nice

How to Make this

1. Prep mushrooms: wipe them clean and slice thickly, pat dry so batter sticks, set aside.

2. Make the batter: whisk 3/4 cup all purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp fine salt and 1/4 tsp black pepper in a bowl; add about 1/2 cup cold water (or sparkling water for extra crisp) and stir to a thick pancake-batter consistency, add a splash more water if too thick or a little flour if too thin. Keep the batter cold while you heat the oil.

3. Heat oil for shallow fry: pour about 3/4 cup neutral oil into a wide skillet and warm to medium-high (about 350 to 375 F if you use a thermometer). Test with a drop of batter; it should sizzle and float.

4. Fry mushrooms in batches: dip each mushroom slice into the batter to coat, shake off small excess and place in hot oil, don’t overcrowd the pan. Fry 2 to 3 minutes per side until golden and crispy, flip carefully. Remove to a wire rack or paper towel-lined plate and immediately season with a little extra salt. Keep batches warm in a low oven if needed.

5. Toast sesame seeds: while frying, toast 1 tbsp sesame seeds in a dry skillet over low heat until fragrant, then set aside.

6. Make the sauce: heat 2 tbsp neutral oil in a clean skillet over medium, add 4 cloves minced garlic and cook 20 to 30 seconds until fragrant but not browned. Add 1 to 2 tbsp chili paste (to taste), 2 tbsp tomato ketchup, 1 tbsp soy sauce or tamari, 1 tbsp rice or white vinegar, 1 tbsp brown sugar or maple syrup and 1/4 cup water or vegetable stock. Stir and bring to a gentle simmer.

7. Thicken sauce: stir the 1 tsp cornstarch plus 2 tbsp water slurry, pour into the simmering sauce, cook 30 to 60 seconds until glossy and thickened. Taste and adjust salt, sugar or vinegar if needed.

8. Toss mushrooms in sauce briefly: add the fried mushrooms to the sauce and toss quickly 20 to 30 seconds just to coat evenly. Don’t cook long or they’ll get soggy. Alternatively spoon the sauce over the fried mushrooms right before serving to keep max crispness.

9. Serve: scatter thinly sliced green onions and toasted sesame seeds over the mushrooms and serve immediately as an appetizer or with rice/noodles. Tip: keep batter cold, dont overcrowd the pan, and use sparkling water for lighter crunch.

Equipment Needed

1. Large mixing bowl and whisk, to mix batter and keep it cold
2. Measuring cups and spoons
3. Cutting board and a sharp knife for slicing mushrooms
4. Wide skillet or frying pan (about 10 to 12 inch) for shallow frying
5. Instant-read or candy thermometer, helps keep oil around 350 to 375 F
6. Tongs or a slotted spoon to flip and lift the mushrooms
7. Wire rack set over a baking sheet or paper towels for draining and keeping crisp
8. Small skillet or saucepan and a wooden spoon for making the sauce

FAQ

Crispy Chili Garlic Mushroom Recipe Substitutions and Variations

• Mushrooms: use oyster, shiitake or king oyster instead of cremini or button. Oyster and shiitake crisp up nicely and king oyster gives a meatier chew, just slice or tear bigger ones so they fry evenly.
• Batter flours: swap the all purpose flour plus cornstarch for a 1 to 1 mix of rice flour and potato starch, or use chickpea flour straight up for a nuttier, thicker batter. If you use chickpea flour add a bit more water cause it soaks up more.
• Chili paste: sriracha, gochujang or crushed red pepper plus a teaspoon of tomato paste all work. Gochujang is sweeter and thicker so thin with a splash of water or vinegar, sriracha is tangier, crushed flakes will be more rustic and hotter.
• Soy sauce: use tamari or coconut aminos or liquid aminos if you want lower sodium or no wheat. Taste as you go and add a pinch of sugar if the sauce tastes flat.

Pro Tips

1) Keep the batter bone cold. Put the bowl over a bigger bowl filled with ice or pop it in the fridge while you heat the oil, and use sparkling water if you want extra crunch. Dont overmix the batter, stir just enough to combine.

2) Dry mushrooms really well and give them a light dusting of cornstarch before battering so the batter grips better. Slice thick so they stay meaty after frying, not paper thin.

3) Don’t overcrowd the pan, fry in small batches and keep the oil at about 350 to 375 F so they brown fast without soaking up oil. Drain on a wire rack and salt right away, then keep finished batches in a low oven to stay warm and crisp.

4) Make the sauce a bit thinner than you think then thicken with the cornstarch slurry at the end, that way you can control gloss and stickiness. Toss the mushrooms with the sauce for only a few seconds or just spoon sauce over them at the last minute, otherwise they go soggy; toast the sesame seeds and add the green onions just before serving for max flavor and crunch.