on Apr 23, 2024 If I could only eat one stir-fry for the rest of my life, it would be this air fryer Mushroom Chilli. Chewy mushrooms and crunchy veggies tossed in spicy, tangy goodness – what’s not to love? I’ve got a soft spot for Indo-Chinese recipes and an even bigger soft spot for mushroom recipes (with bonus points for chewyyy mushrooms) and this Mushroom Chilli marries the two! You can make it into a mushroom chilli gravy or enjoy it dry so this works both as an appetizer and a meal, served with rice. Instead of deep frying the mushrooms, I’ve air fried them in this recipe with a light batter that coats them for that extra layer of chewiness. The air fryer makes sure there’s next to no oil used for the mushrooms, without compromising on the cooking.
Ingredients You’ll Need To Make Mushroom Chilli
Here’s everything you need for this recipe:
For the Batter Mushrooms – I recommend using Button Mushrooms, cut in half Corn Flour/Corn Starch – for that firm outer coating for the mushrooms All Purpose Flour (Maida) – This is to form the flour coatin and will ensure our mushrooms are firm once baked/fried! Water – A little bit to bring the dry flours together. We are not looking at a wet batter here but more like craggy bits sticking to the mushrooms Salt and Pepper For the Sauce Dark + Light Soya Sauce – Or sub with Ching’s Secret Soya Sauce. If you’re using just Dark Soya Sauce, add an additional pinch of salt. Soy sauce adds that signature Indo-Chinese stir-fry flavour and lends a rich, deep colour that you don’t want to miss out on! Ketchup – This is for a touch of sweetness and acidity, you can use my Homemade Tomato Ketchup here. Synthetic White Vinegar – for a little tang that goes a long way! Corn Flour/Corn Starch – To thicken the sauce, a good stir-fry sauce coats your spoon well Salt and Pepper – To season Water – this is for the gravy, you can vary the amount according to how dry/saucy you want these garlic chilli mushrooms to be For the Stir Fry Vegetable Oil – Any neutral flavored oil like canola, rice bran or sunflower will work here, this is to saute our aromatics and veggies in the signature stir fry high heat Green Chillies – for a layer of spiciness Capsicum – Capsicum brings a pepper-y punch to the stir-fry without adding a lot of heat. The crunch of the chopped capsicums also makes for the perfect bite! Aromatics – A gooood stir-fry is a FRAGRANT and this is where our aromatics come in! Garlic – needs no introduction! It adds a wonderful sharpness to the stir-fry which contrasts well with the sweetness and acidity of our sauce. Ginger – brings in that signature earthiness to Indo-Chinese dishes. Its pungent flavor pairs well with the savoriness of our sauce. Onion – for a light pungent flavor that goes a long way in any stir-fry Spring Onions – A classic garnish for any Indo-Chinese dish. These have a light sweetness with a hint of pungent flavour makes for a great fresh topping. You can sub this with coriander leaves too – this is INDO-chinese after all so both garnishes work well for a pop of freshness.
Richa’s Top Tricks To Make The Best Air Fryer Mushroom Chilli
Note: I have outlined two preparation methods for the mushrooms. You could either bake them in the Air Fryer/Oven for a chewy yet firm outer coating (and close to no oil usage) or deep-fry these which will make the mushrooms crispy! Surprise a mushroom-lover that you know with this recipe and I promise you they’ll be SINGING! You’ll be seeing this in my weekly meal plans over on my Instagram @my_foodstory often 🙂 Add it to yours! LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes! This article was researched and written by Navya Khetarpal
