Looking for a spicy but delicious and amazing vegetarian dish??? Try this mushroom recipe!
- 1/2 lb fresh mushrooms (approx.), cut into quarters or halves
- Vegetable oil for frying
- 1 tsp JGM Products Garlic Powder
- 1 tsp JGM Products Ground Chilies
- 1/2 tsp JGM Products Black Pepper
- 1/2 tsp salt (can be adjusted)
- 2 tsp corn starch
- 1 cup all-purpose flour
TO BE USED WHILE COOKING:
- 2 tsp tomato paste
- 1 tsp corn starch
- 3/4-1 cup water (can be adjusted)
- 1 medium onion, cut into chunks
- 1 sweet pepper, cut into chunks
- 1/2 tsp ginger, grated
- 1 pimento, thinly sliced
- 2 cloves garlic, grated
- 2 tbsp olive oil
- 1 tbsp sesame oil
- Salt to taste
- chili flakes & chopped chives
- Combine flour, salt, corn starch, black pepper, ground chilies and garlic powder in a bowl. Mix well to ensure all ingredients are properly incorporated.
- Add enough water to form a thick paste. Add the water slowly and a small amount at a time to ensure the mixture does not get too liquid like.
- Add mushrooms to the paste. Ensure they are all properly coated.
- Heat oil in a pot over medium heat. Add the coated mushrooms one at a time (this is to ensure they don’t stick together).
- Fry for 3-5 minutes (approx.) or until golden brown. Remove from oil and set aside.
- In another pot, heat olive oil over low/medium heat. Add garlic, pimento and ginger. Cook for 1-2 mins.
- Add sesame oil and stir well. Add onions and sweet peppers followed by the tomato paste and water.
- Add corn starch to the pot. Ensure it’s mixed in well (You can also combine the corn starch with the water and add the mixture in together instead of adding them separately).
- Cook on low heat for 2-3 minutes. The onions and sweet peppers should ideally have a crunch to them. Turn off the heat once the veggies are cooked to your liking.
10.Add fried mushrooms to the pot. Mix well to ensure they are all coated with the sauce. Sprinkle chili flakes and garnish with chopped chives.
- Enjoy your chili mushrooms!
Check out the video here: