Chilli Garlic Mushroom

I eat Chilli Garlic Mushroom any time I please; at tea time, as starter during lunch or dinner, or as a wholesome meal with some fried rice, and occasionally even on toast for breakfast. Spicy and garlicky, these mushrooms hit just the right spot when you want something savoury yet different.

Low on calories but packed with nutrients, mushrooms are something you can easily incorporate into a weight-loss diet. They are also very versatile and can be made into appetizers or then incorporated into side dishes as well as one-dish meals. Today, I made these vegan, gluten-free Chilli Garlic Mushrooms and had it as a course at lunch time.

Cooking the Mushrooms Perfectly

• Never ever wash mushrooms. Just wipe them gently with a soft cotton cloth. If you wash mushrooms, they will absorb more water and your dish will be soggy.
• Always remove the stems. The stems are much thicker and need longer to cook than the mushroom cap. You can either slice the stems finely and use them later when making Mushroom Soup.
• Mushrooms are very very rich in water so you need to cook them on high heat while stirring constantly to ensure they cook quickly, evenly and well. This will also ensure they do not become soggy nor does your dish become watery. If you cook mushrooms on low heat, then the water will seep out of the mushrooms. In such a situation cook the mushrooms in a wide pan so that the water evapourates quickly.

Other Mushroom Based Recipes

• Pearl Barley and Mushroom Risotto
• Spaghetti in Creamy Vegan Mushroom Sauce
• Shahi Dhingri Mutter (Mushrooms and Peas in a Rich Gravy)
• Cream Cheese Stuffed Mushrooms

How to Make Chilly Garlic Mushroom

1. Prepping the Mushrooms
   1. Wipe the 400 gms mushrooms using a soft cotton cloth and a gentle touch.
   2. Remove the stem from the mushrooms and set the mushroom caps aside. My mushrooms were small in size and so I did not cut them. If you have large mushrooms, you may want to cut them in half, if you so wish.
2. Other Prep
   1. Chop 12 to 15 large garlic cloves to vey small bits. We need 3 tbsp of finely chopped garlic. 
3. Making the Chilli Garlic Mushroom
   1. In a wide pan, over medium flame, heat 1.5 tsp Olive Oil.
   2. Add 1 cup finely chopped onions and 3 tbsp garlic, and stir-fry till the onion is transparent. We do not want to to brown the onion or the garlic.
      
      
   3. Add 1 tsp chilli flakes, 1.5 tsp red chilli powder, 1/2 tsp pepper powder, 1 tsp vinegar and salt to taste. I used a mix of Kashmiri chilli powder (for the colour) and spicy chilli powder for the taste. I also used rice wine vinegar though regular vinegar works well as well.
   4. Mix well.
      
   5. Add the 300 gms mushrooms (without stems) and mix well till they are well-coated with the onions and spices.
      
   6. Turn the heat up to high and stir-fry the mushrooms till they soften. 
      
   7. Transfer to a plate and serve the Chilly Garlic Mushroom immediately.  

Recipe for Chilly Garlic Mushroom

Chilli Garlic Mushroom

Aruna

Spicy and garlicky, this mushroom dish is quite versatile. You can serve it as a snack, a starter, as an accompaniment to rice, and if you were me, on toast as breakfast.

Super easy to make, this Chilli Garlic Mushroom recipe is sure to win hearts. And it is vegan as well as gluten-free.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Side, Snack, Starter

Cuisine Gluten Free, Indian, Indo Chinese, Vegan, Vegetarian

Servings 3 People

Calories 84 kcal

Equipment

• Wok or Frying Pan
• Spatula
• Chopping Board
• Knife

Ingredients

  

1x2x3x

• 400 gms Mushrooms
• 1 Cup Onion Finely Chopped (~100 gms)
• 3 tbsp Garlic Finely Chopped Finely Chopped (~35 gms)
• 1.5 tsp Olive Oil

Spices

• 1 tsp Chilli Flakes (Optional)
• 1.5 tsp Red Chilli Powder
• 1/2 tsp Pepper Powder
• 1 tsp Vinegar
• Salt to Taste

Instructions

 

Prepping the Mushrooms

• Wipe the 400 gms mushrooms using a soft cotton cloth and a gentle touch.
• Destem the mushrooms and set the mushroom caps aside. 

  My mushrooms were small in size and so I did not cut them. If you have large mushrooms, you may want to cut them in half, if you so wish.

Making the Chilli Garlic Mushroom

• In a wide pan, over medium flame, heat 1.5 tsp Olive Oil.
• Add 1 cup finely chopped onions and 3 tbsp garlic, and stir-fry till the onion is transparent.

  We do not want to to brown the onion or the garlic.
• Add 1 tsp chilli flakes, 1.5 tsp red chilli powder, 1/2 tsp pepper powder, 1 tsp vinegar and salt to taste. Mix well.
• Add the 300 gms de-stemmed mushrooms and mix well till they are well-coated with the onions and spices.
• Turn the heat up to high and stir-fry the mushrooms continuously till they soften.
• Transfer to a plate and serve the Chilly Garlic Mushroom immediately.

Notes

I used a mix of Kashmiri chilli powder (for the colour) and spicy chilli powder for the taste.
I also used rice wine vinegar though regular vinegar works well as well.

Nutrition

Calories: 84 kcalCarbohydrates: 12 gProtein: 5 gFat: 3 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gSodium: 231 mgPotassium: 559 mgFiber: 3 gSugar: 4 gVitamin A: 635 IUVitamin C: 9 mgCalcium: 39 mgIron: 1 mg

Keyword Chilli Garlic Mushroom, Garlic Mushrooms

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!