Chili Garlic mushrooms is a bold flavored dish that is so so so good. Serve it over noodles or fried rice, or as an appetizer, you are going to love it!
Pan seared Chili Garlic Mushrooms are a staple side in many Indian restaurants for the non meat eaters. This is a an Indo Chinese inspired dish, chili garlic noodles, I make often, a huge favorite in homes all over the world. I have figured out the chili garlic sauce works absolutely perfect in this dish. This Garlic Mushroom recipe will make any mushroom hater enjoy it.
You will love this easy and delicious 10-minute side dish that pairs with anything! Low carb and Keto approved! Use this sauce to make chili garlic noodles too:).
Chili garlic mushrooms
Normally, chili garlic mushrooms are cooked in a sauce and the deep fried mushrooms tastes so good in it. This is a healthier version with a sauce that is so tasty, you’ll want to drink it up. The extra spice from the chili garlic sauce is so good.
how to make chili garlic mushrooms
For my recipe, you only need a handful of ingredients:
- Mushrooms – use button mushrooms, shitake or cremini.
- Olive oil — just a little oil gets them nice and crispy on the outer edges and prevents the butter from burning.
- Garlic — please use fresh where you can.
- Red Chili or flakes – very important for the flavor
- Salt and pepper.
how to clean mushrooms
Wipe each mushroom over with a damp paper towel for soft pastry brush if needed to remove loose dirt and debris. Work one at a time.
Lightly rinse under cold water and thoroughly pat dry with paper towel.
Avoid soaking mushrooms as they will absorb water like a sponge and won’t brown during cooking.
what to serve with chili garlic mushrooms
With this garlic mushroom recipe, pretty much anything goes…especially for mushroom lovers. Serve it with rice, noodles or put some toothpicks and serve as an appetizer, PERFECT!
- 1 tablespoon olive oil
- 1 tbsp butter
- ½ an onion (minced very finely)
- 1 pound (500 g) Cremini or button mushrooms
- 10 cloves garlic
- 8 whole red chilies
- 10 almonds
- ½ inch ginger
- 1 tbsp sugar
- ½ tomato, boiled and peeled
- 2 tsp soy sauce
- 1 tbsp vinegar
- Blend all the ingredients for the sauce, set aside.
- Heat the oil in a large pan or skillet over medium-high heat.
- Sauté the onion until softened (about 3 minutes).
- Add the mushrooms and cook for about 3 minutes until golden and crispy on the edges.
- Pour in the sauce as much as you like, if you want a bit more gravy, add more, for more drier mushroom, add less.
- Cook for two minutes, until the raw flavors of the garlic goes away and the mushroom are cooked but still hold the shape.
- Last, add some butter for the glossy final look and flavor
- Sprinkle with scallions/green onions and cilantro and serve warm with some rice, as an appetizer.
If you like this chili garlic mushroom recipe or the chili garlic sauce, please leave a comment, feedback and star rating.
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