Chili Mushrooms
Spicy baked baby bella mushrooms cooked with onions and bell peppers in spicy chili sauce. This gluten-free, dairy-free and plant-based dish has such good texture and amazing taste to it! The key to the perfect texture is the batter made out of rice flour, corn starch and bunch of spices! And the key to the amazing taste is fresh indo-chinese spice mix!
I was never a fan of mushrooms before I started my blog. Because I had no motivation to try them and play with them to create interesting content. Since I started this blog, I have been playing around with mushrooms to incorporate them in recipes. This recipe is a result of that. I really like Indo-Chinese. Not only because it is all plant based but also because it tastes heavenly!
I am going to be honest about the look of this dish. If I were to try similar looking vegan dish that I did not make, I would be very hesitant as I find it meaty looking. I cannot eat anything that looks or smells like meat. This one though, I know in and out of this dish, it was absolutely delicious!
My family loved it, hope yours does too!
Happy and Healthy Eating!
Chili Mushrooms
Ingredients
Baked Mushrooms
- 24 oz Baby Bella Mushrooms preferred organic
- ½ cup Rice Flour
- ½ cup Corn Starch
- 2 tbsp Sriracha Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Soy Sauce
- ½ tsp White Pepper Powder
- ½ tsp Salt
- 2 tsp Baking Powder
Chili Mushrooms
- 1 cup Cubed Sweet Onions yellow or red
- 1 cup Cubed Green Peppers
- 1 tbsp Grated Ginger
- 1 tbsp Minced Garlic
- 2 tbsp Corn Starch
- 1 tbsp Sriracha Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Tomato Ketchup
- 3 tbsp Peanut Oil any oil with high smoke point
- ½ cup Chopped Cilantro
- ½ cup Chopped Scallions
Instructions
Bake Baby Bellas
- Preheat oven at 375°F.
- Clean and wash each baby bella mushroom, stems removed. Let them dry as much as possible by wiping them with paper towels. Cut them in 4 pieces.
- Mix rice flour, corn starch, soy sauce, sriracha sauce, ketchup, rice vinegar, white peppers powder, salt and baking powder. Add little water at a time to make very thick batter (like cake batter)
- Coat all the mushroom pieces with the spicy batter evenly. Place them on baking tray and bake it on 375°F for 30-35 minutes. Flipping them in the middle.
- Once mushrooms are baked, keep them aside.
Make Chili Mushrooms
- Mix ¾ cup of water, corn starch, soy sauce, sriracha sauce, rice vinegar and keep it on side.
- Heat 3 tbsp of peanut oil in a wide pan.
- Saute grated ginger and minced garlic on low/medium heat until the raw smell of garlic goes away (2-3 minutes).
- Saute cubed onions and green peppers on high flame until they get charred. This way they will still be crispy!
- Once onions and green peppers are charred, add baked mushrooms to the pan and mix it well. Cook on high flame for 2-3 minutes.
- Slowly add corn starch mixture to chili mushrooms and mix it well immediately. This will make very thick coating around onions, bell peppers and mushrooms.
- Garnish it with chopped cilantro and scallions, mix well and serve it hot!
