Quick Chilli Mushroom Gravy
Like most of my recipes, this Quick Chilli Mushroom Gravy doesn’t need much cooking time. I look for easy recipes that do not need much time in the furnace-like kitchen. Chindian or Indo-Chinese recipes fit the bill for fast cooking. I manage the chopping under the fan and then the cooking time takes 15 mins and this makes it bearable.
It is winter and the market is flooded with fresh vegetables, It is the best time to use as many fresh vegetables in your meals as possible. In the Chilli mushroom gravy, you can use greens and veggies of your choice,
Quick Chilli Mushroom Gravy
This Quick Chilli Mushroom Gravy can be made dry as well as a gravy easily. The one I usually make is with fried mushroom but I avoid having fried food so I just sauté the mushrooms nicely instead. Most of my recipes are easy to cook and ready in a jiffy. Being a South Indian, I like a little bit of spice in my food. You can reduce the green chillies if you find the recipe too hot for your palate.
Serve with Roti or Rice
I had the Chilli mushroom gravy with steamed rice but if you are not a rice eater you can have it with bread, rolls or roti, naan or even fried rice. See how easily you can mix n match the curry to suit your taste.
I love mushrooms and I have many other options like Italian Chinese Garlic Mushrooms, Kale Mushroom Bread Crusted Quiche, Mushroom Mint Rice, Kale Mushroom Quiche Cups, Stuffed Mushroom Bombs, Paneer and Mushroom Stuffed Frankie, Mutter Mushroom Curry, Stuffed Mushroom Idli, Mushroom Masala, Chinese Mushroom Stir Fry
Recipe for Quick Chilly Mushroom Gravy
Just saute onions, add mushrooms, capsicum and lots of sauces and give glazing of cornflour to make this saucy, soupy Quick Chilli Mushroom Gravy.
100 gms Button Mushrooms Sliced
½ inch piece ginger chopped
1 green pepper chopped into cubed
One carrot sliced
1 bunch spring onion whites chopped
6 cloves garlic finely chopped
2 green chillies sliced
1 tbsp Oil
One tbsp cornflour
1 tsp soy sauce
1 tsp green chilli sauce
1 tsp red chilli sauce
½ tsp white vinegar
¼ tsp pepper powder
½ tsp sugar
Salt to taste
Scallion greens for garnishing
1 ½ cup water or more
Sprinkle a little flour or cornflour on the mushroom and keep aside for 5 mins. Rinse in water and chop them.
Chop all the vegetables and keep aside.
Heat oil in a pan and add the chopped scallions. Sauté and add the ginger and green chillies until translucent. Add the capsicum and stir fry for a couple of minutes.
Add the mushrooms and sauté till the moisture dries up and Mushrooms are nice and brown.
Add the soya, green chilli sauce, red chilli sauce, vinegar, salt and the pepper powder and sugar.
If you want a dry Chilli Mushroom then switch off the stove and transfer to a serving dish. Garnish with spring onion greens and serve.
Add water or vegetable stock to the mushroom curry and let it boil.
Dissolve the cornflour in 2 spoons of water and add this cornflour to the simmering gravy.
Keep stirring continuously as the cornflour could turn lumpy if you didn’t.
When the sauce gets thick turn off the flame and transfer this Quick Chilli Mushroom Gravy into a serving bowl.
Serve the Quick Chilli Mushroom Gravy hot with steamed rice, fried rice, naan, roti, parantha or bread.