Recipe for Mushroom Chilly Dry
Recipe for Mushroom Chilly Dry
Being from a typical Goan Middle class family in Bombay, we never really saw Mushrooms being sold at the local ‘Bhajiwala’ nor did anyone in our neighborhood cook Mushrooms as they used to be super expensive and were always considered as one of the more exotic veggies back in the day. I remember eating Mushrooms lavishly only when my dad used to take us to his Hotel and give us a Burger which had a few pieces of mushrooms in it or a Stir Fry with some Mushrooms in it. We never really cooked Mushrooms at home then. A little later during my teens, I was introduced to Mushroom Chilly Dry when I attended a family wedding and I absolutely loved it. I once randomly heard Sophie,my Sister in law saying that Mushrooms don’t take too long to cook but you have to wash it properly as they grow in the soil. I thought of trying this recipe using my Chicken Chilly Dry recipe and Bang On! It was Deeeeeeliiiiishhhaaasss!Mushroom Chilly Dry is a superhit for parties and outings especially if you have Vegetarian guests coming over. However, whenever I make it, I am always shocked to see how my Non Vegetarian guests enjoy this more than the Non-Veg starters. So, I always make a lot more extra or else my Vegetarian guests may have to Sin for a day and nibble on the Non-Veg leftovers 😊😊 This is how I make my version of it. Do give it a shot. This dish always earns me extra brownie points at each and every party.
Servings 8 people
Ingredients
- 500gm Fresh White Button Mushrooms(wash and cut in halves)
- 2 medium sized onions(cut in quarters)
- 1 small capsicum(diced large)
- 10-12spicy green chillies (slit in slants)
- 20 medium sized garlic cloves
- 1 Tbspn finely chopped Ginger
- 2 Tbspn Soy Sauce
- 2 Tea spoons Red Chilly Sauce
- 2 Table Spoons Ketchup
- 1 Tbspn Sugar(you can add more later if required)
- 1 Tspn Vinegar
- A pinch of salt
- 1/4cup oil
- 2 Tbspn Corn flour + 6 Tbspn Water(mix this in a bowl and make a slury)
Instructions
- In a Wok, Heat the Oil on high heat and once the oil is Hot, add the Garlic and Ginger. Keep stirring for a minuteNote: DO NOT wait until the garlic turns brown
- Now add the Chillies and keep tossing until the chillies start changing it's colour with a whiteish coating(this will take about 1 minute)
- Now add the Capsicum and Onion and toss it for just another minuteNote: Do not overcook the capsicum and onion. It tastes really nice when there's a slight crunch
- Add the Mushroom and the Salt and toss. (I use salt only to let the Mushroom release it's moisture as we do not use water in this recipe. The mushroom will cook in it's own juices. We do not use alot of salt all at once as the sauces contain a lot of salt already.You can add more salt later if required)
- Add all the sauces, vinegar and sugar and toss. Ensure each piece of mushroom is coated with the saucesNote: Check if you require more Sugar, you can add it at this stage. Sugar will not make the dish sweet but will help to balance the saltiness and will enhance all the flavours. Keep Tossing
- After about 5-7minutes, pour the cornflour slury slowly and little by littleNote: before pouring the slury, stir it and immediately pour, because when corn flour slury is kept to rest for a while, the cornflour separates itself from the water and sits at the bottom of the bowl(just like when you argue with your husband and wait for him to apologise, even when it's YOUR fault)Do not pour the slury all at once or too quickly or else it will clump up **Technique of Pouring the slury: Pour the slury with one hand and simultaneously stir the mushrooms with the other or else there will be lumps(No! you don't have to be a champion for this. But if you still think you're a 'One Hand Woman' then Ask for help, it won't make you look weak, it really won't 🙂 🙂
- Mix and Toss everything well for about a minute or two more and turn off the heat. Your super delishaaaaassss Mushroom Chilly Dry is ready to be slurrrrrped!Enjoyyyyy this super yum Mushroom Chilly as a starter or pair it with some fried rice or hakka noodles! Your family/guests will love it.
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Notes
Some Gyaan:
**Note: if you're going to eat it immediately, you can also throw in some chopped spring onion leaves, it tastes really good. The only draw back about Spring Onion is that the dish doesn't remain fresh for too long, it tends to get spoilt as we do not fully cook the spring onion. So, if you're adding spring onion, you can add it towards the end, just before turning off the heat.But ensure you consume the dish immediately, within 4-5hours
**Instead of Mushroom, You can also use Paneer or Chicken Franks
**You can use different coloured Bell Peppers/Capsicum. It will give the Mushroom Chilly a nice colourful look **I prefer cutting the mushrooms in halves as it maintains its moisture and crunch. Mushrooms shrink when cooked. so if you cut it smaller, it will become even smaller after they are cooked. Also, the smaller/finer you cut mushrooms, the more moisture will it release. It was My Nephew Jaden who gave me this suggestion to cut the Mushroom in halves instead of quarters or slices **Add the salt only after the mushrooms go in as the salt helps the mushroom release it's juices **Let the heat/flame be High at all times. If the heat is low, the capsicum and onions and also the Mushroom will release it's moisture and when you cook it further in order to evaporate the the juices, everything will get overcooked and will change the whole taste and texture of the dish **Most Important Note: DO NOT forget to turn on your Exhaust or else your entire family will be Smoking on Mushrooms 🙂 🙂
**You can use different coloured Bell Peppers/Capsicum. It will give the Mushroom Chilly a nice colourful look **I prefer cutting the mushrooms in halves as it maintains its moisture and crunch. Mushrooms shrink when cooked. so if you cut it smaller, it will become even smaller after they are cooked. Also, the smaller/finer you cut mushrooms, the more moisture will it release. It was My Nephew Jaden who gave me this suggestion to cut the Mushroom in halves instead of quarters or slices **Add the salt only after the mushrooms go in as the salt helps the mushroom release it's juices **Let the heat/flame be High at all times. If the heat is low, the capsicum and onions and also the Mushroom will release it's moisture and when you cook it further in order to evaporate the the juices, everything will get overcooked and will change the whole taste and texture of the dish **Most Important Note: DO NOT forget to turn on your Exhaust or else your entire family will be Smoking on Mushrooms 🙂 🙂