Dairy-Free Crispy Chilli Mushrooms
Elevate your appetizer game with these irresistible Dairy-Free Crispy Chilli Mushrooms, a flavor-packed dish that’s sure to impress. Tender button mushrooms are coated in a perfectly seasoned batter of cornflour, all-purpose flour, and aromatic spices, then fried to a golden, crunchy perfection. Tossed in a zesty stir-fry with aromatic garlic, ginger, colorful bell peppers, and a kick of red chili flakes, these mushrooms boast a delicious balance of heat and umami from the soy sauce glaze. Quick and easy to prepare in just 35 minutes, this vegan-friendly recipe is ideal as a crowd-pleasing snack, a side dish, or a party favorite. Serve hot with a garnish of fresh spring onions for a vibrant, restaurant-quality finish that’s perfect for any occasion!
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Recipe Information
Ingredients
- 250 grams button mushrooms
- 50 grams cornflour
- 50 grams all-purpose flour
- 1 teaspoon chilli powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters water
- 250 milliliters vegetable oil
- 1 small diced red bell pepper
- 1 small diced green bell pepper
- 3 minced garlic cloves
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 1 teaspoon red chili flakes
- 2 chopped spring onions
Instructions
Clean the mushrooms thoroughly and pat them dry with a paper towel. Cut any larger mushrooms in half to ensure uniform size.
In a mixing bowl, combine the cornflour, all-purpose flour, chilli powder, garlic powder, salt, and black pepper.
Add the water to the dry ingredients gradually, stirring to form a smooth batter that coats the back of a spoon.
Heat vegetable oil in a deep pan over medium-high heat.
Dip each mushroom into the batter, ensuring they are fully coated, then carefully place them into the hot oil.
Fry the mushrooms in batches to avoid overcrowding, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the mushrooms with a slotted spoon and drain excess oil on a paper towel. Set aside.
In another pan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, sauté for 30 seconds until fragrant.
Add the diced red and green bell peppers to the pan, stir-frying for 2 minutes until slightly softened.
Stir in the soy sauce and red chili flakes, cooking for another minute until the sauce thickens slightly.
Add the crispy mushrooms to the pan, tossing well to coat them in the sauce.
Remove from heat and garnish with chopped spring onions before serving hot.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 142.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 16.2 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
