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Crispy Chili Garlic Mushroom Recipe
Ash Tyrrell

Crispy Chili Garlic Mushroom Recipe

I recently tried making this Crispy Chili Garlic Mushroom recipe, and I have to say, it was a game-changer! The mushrooms came out perfectly crispy on the outside while remaining tender inside, all coated in a spicy, garlicky sauce that made me go back for seconds. I loved how simple the ingredients were and how quickly it came together
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 5 large button mushrooms around 4–5 oz – choose firm, fresh mushrooms for a juicy bite.
  • 4 tbsp all-purpose flour – helps make the batter light and crispy.
  • 4 tbsp corn starch – adds extra crunch to the coating.
  • ½ tsp garlic powder – enhances the garlic flavor without overpowering.
  • ½ tsp red pepper flakes – gives a mild heat; adjust according to your spice preference.
  • Pinch of salt – to balance flavors.
  • Water – for making a thick yet flowy batter to coat mushrooms.
  • For the sauce:
  • ½ cup red bell pepper chopped – adds color and sweetness.
  • ½ cup green bell pepper chopped – balances the red pepper and adds crunch.
  • 5 cloves garlic minced – the star flavor of this dish.
  • 1 tbsp ginger minced – gives a subtle warmth and aroma.
  • 1 tbsp fresh chili pepper chopped – for extra heat.
  • 2 tbsp dark soy sauce – adds depth and umami.
  • 2 tbsp red chili sauce Sriracha or Schezwan – gives that signature spicy kick.
  • 1 tsp sesame oil – imparts a nutty aroma to the sauce.
  • 1 tsp white vinegar – balances the sweetness and spiciness.
  • 1 tsp brown sugar – adds a subtle caramelized flavor.
  • ½ tsp gochugaru or extra red chili flakes optional – for a more vibrant heat.
  • Oil – for shallow or deep frying.
  • ½ cup fresh cilantro chopped – for garnish and freshness.

Method
 

  1. First, I washed the mushrooms under running water and patted them dry. I like slicing them evenly to ensure each piece fries to the perfect crisp, though you can cut them to your preferred size.
  2. I mixed all-purpose flour, corn starch, garlic powder, red pepper flakes, and a pinch of salt in a bowl. Then, I slowly added water while whisking to create a smooth, thick batter that clings to each mushroom slice.
  3. I heated oil in a pan and coated the mushroom slices in the batter. Frying them until golden brown gave me that irresistible crunch. I did this in batches to avoid overcrowding the pan.
  4. In a separate pan, I heated sesame oil and sautéed garlic, ginger, and chili until aromatic. Then, I added chopped red and green bell peppers, giving the sauce a colorful, fresh taste.
  5. Once the sauce was ready, I tossed in the crispy mushrooms. I stirred everything gently to coat each piece evenly with the flavorful sauce, then finished it off with fresh cilantro.

Notes

  • I make sure the mushrooms are completely dry before frying to prevent sogginess.
  • I fry in small batches for even crispiness.
  • I adjust chili and garlic according to my spice tolerance.
  • I add cilantro just before serving to keep it fresh and aromatic.