Chilli Mushroom Chili Mushroom dry & with Sauce Chef Ranveer Brar

MUSHROOM CHILLI - Paneer & Chicken Chili ki apaar success ke baad, now time for Mushrooms :)

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MUSHROOM CHILLI
Preparation time 5-10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Boiling Mushroom
Water as required,
Salt to taste,
1 tbsp Vinegar,
400 grams Button Mushroom,

For Stock
2-3 cups Water,
Mushroom stems,

For Mushroom Chilli
1 tbsp Oil,
3-4 no. dry Red chillies, roughly chopped,
1 inch Ginger (peeled & finely chopped)
2-3 no. Garlic cloves, roughly chopped,
inch Ginger (peeled & sliced)
2 no. Green chillies (less spicy & roughly chopped)
cup Spring Onion bulbs, roughly diced,
1 large Onion, diced,
1 large Red bell pepper, diced,
1 large Green bell pepper, diced,
Salt to taste,
cup Prepared Mushroom stock,
Prepared Sauce Mixture,
2 tsp Light soy sauce,
1 tbsp Cornstarch slurry,
Fried Mushrooms,
1 tbsp Tender coriander stems, finely chopped,
cup Spring onion, roughly chopped,

For Batter
1 tbsp Vinegar,
cup Refined flour,
cup Cornstarch,
Salt to taste,
A pinch of Sugar (optional)
Water as required,

For Dry Coating
cup Refined flour,
cup Cornstarch,
tsp Black peppercorns, crushed,
Salt to taste,

Other Ingredients
Oil for frying,

For Sauce Mixture
1 tbsp Tomato ketchup,
1 tbsp Red chili sauce,
tbsp Green chili sauce,
tsp Dark soy sauce,
1 tsp Light soy sauce,
2 tbsp Prepared Mushroom stock,
1 tsp Vinegar,

For Garnish
Coriander sprig,

Process
For Boiling Mushroom
In a wok, add water as required, salt to taste, vinegar, button mushrooms and boil it for 4-5 minutes.
Strain the water and keep it aside for further use.

For Stock
In a small saucepan, add water, mushroom stems and boil it for 10-15 minutes on medium flames.
Keep it aside for further use.

For Mushroom Chilli
In a wok, add oil, once it's hot, add dry red chillies, ginger, garlic, ginger, green chillies and saute it for a minute on high flames.
Add spring onion bulb, onion, red bell pepper, green bell pepper, salt to taste and toss it well.
Add prepared mushroom stock, prepared sauce mixture and cook it on high flame for 2-3 minutes.
Add light soy sauce, cornstarch slurry, fried mushrooms, tender coriander stems, spring onion and toss it for a minute until thick.
Transfer it to a serving bowl and garnish it with coriander sprig.
Serve hot.

For Batter
In a bowl, add vinegar, refined flour, cornstarch, salt to taste, a pinch of sugar, water as required and make it a dripping consistency batter.
Add dry coated mushrooms and coat it well.
Drop in hot oil, fry until crispy and golden in color.
Transfer it to an absorbent paper and keep it aside for further use.

For Dry Coating
In a bowl, add refined flour, cornstarch, black peppercorns, salt to taste and mix it well.
Add boiled mushroom and toss it well.
Transfer it to a tray or plate and keep it aside for further use.

For Sauce Mixture
In a bowl, add tomato ketchup, red chili sauce, green chili sauce, dark soy sauce, light soy sauce, prepared mushroom stock, vinegar and mix it well.
Keep it aside for further use.
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