Mushroom Chili | Chili Mushroom Gravy Restaurant Style Veg Recipe | मशरुम चिल्ली

Mushrooms are incredibly versatile. In fact, I absolutely love mushrooms, they are one of my favorite, rich in anti-oxidants, vitamins and protein but above all they are mind-blowing-ly delicious and yummy if cooked accordingly, Mushrooms can literally replace the chicken on your plate and still provide you the same nutrients and taste that you’re looking for in your food . But are mushrooms really a vegetable? No, they are a type of fungi, relax, they are still edible and you can have them without getting food-poisoning. Although they are basically classified as vegetables but technically mushrooms aren’t plants, so they aren’t classified as either fruits or vegetables. Phew…

Chili mushroom gravy is a very simple, straight-forward and delicious recipe you can cook on such lazy weekends and have an absolute clean break from Indian food menu while keeping your health and taste on priority. Freshly brought button mushrooms are simply fried and tossed in a thick rich and spicy sauce and stirred in an Indo-Chinese style recipe only to give you that perfectly balanced flavor of veggies and mushroom together, so delicious that you will lick your fingers clean.

Cooking time: 20-25 minutes

Course: Main

Taste: Sweet and Spicy


Button Mushrooms (sliced-half)500 g
Onions Petals 3 large
Green Capsicum ( (Bell Pepper)1/4 cup
Red Capsicum (Bell Pepper) (optional) 1/4 cup
Yellow Capsicum (Bell Pepper) (optional) 1/4 cup
Ginger Shreds2 tsp
Garlic Shreds1 tbsp
Green Chilies slit5
Black Peppercorns Crushed1 tsp
Red Chili Sauce 1 1/2 tbsp
Green Chili Sauce 1 1/2 tbsp
Dark Soy Sauce1 1/2 tbsp
Red Tomato Sauce1 tbsp
White Vinegar3/4 tbsp
Kashmiri Red Chili Powder (to add color)1 tbsp
Corn Starch (optional)1 tbsp + water
Salt As Per Taste
Water300 ml
Spring Onions (scallions-green portion) chopped 1/4 cup/For Garnish
OilTo Cook
*tbsp-tablespoon; tsp-teaspoon*

Mushroom Marination Ingredients :

Button Mushrooms (sliced-half) 500 g
All Pupose Flour (Maida)4 tbsp
Corn Starch3 tbsp
Kashmiri Red Chili Powder 1 tsp
Dark Soy Sauce1 tbsp
Ginger-Garlic Paste1 tbsp
Black Peppercorns3/4 tsp
Cumin Powder1/4 tsp
Salt1 tsp
WaterTo Make Batter
*tbsp-tablespoon; tsp-teaspoon*


  • Mix all the listed ingredients in a bowl with little amount of water occasionally while whisking all the time to avoid forming clumps and continuing to draw in the flour until you have a smooth batter that will coat the mushrooms firmly.
  • Pour in the sliced mushrooms and coat well. Refrigerate to marinate 30 minutes.
  • Heat 6 tbsp oil in a pan, add the marinated mushrooms. Fry over medium flame till the mushrooms releases water and changes color to slightly brown over medium flame. Once done, set aside for later.

How To Cook :

  • Step 1 : In a non-stick pan, heat oil, add ginger-garlic shreds, saute 8 minutes over low-medium flame till it changes color and a nice aroma reaches your nose, add slit green chilies, fry 5 minutes over medium flame.
  • Step 2 : Add onions petals and saute 5 minutes over low-medium flame, add Red-Yellow-Green Bell Pepper. Fry 7-8 minutes over medium flame. Sprinkle salt (as per taste), kashmiri red chili powder, dark soy sauce, red chili sauce, green chili sauce, tomato ketchup/sauce and vinegar. Mix and sauté 5 minutes over medium flame.
  • Step 3 : Add fried mushrooms with the ingredients. Mix well over medium flame. Add water 300 ml, sauté 7-8 minutes over high flame.
  • Step 4 (Optional) : In a small bowl, add 1 tbsp corn starch and water, mix well and pour the corn starch slurry in to the gravy. This makes the gravy thick and consistent.

Note : add cornflour mix water only if the gravy seems too thin)

  • Step 5 : Stir the ingredients for another 5-6 minutes more over a high flame. Check for salt. Garnish with chopped Scallions (spring onion greens), cover & let it rest 10 mins. ,turn off the flame. Serve hot with roti or chapatti.

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