Dairy-Free Crispy Chilli Mushrooms

Get ready to elevate your snacking game with these irresistible Dairy-Free Crispy Chilli Mushrooms! This vibrant recipe delivers perfectly golden, crunchy mushrooms coated in a bold, zesty sauce made with garlic, ginger, soy, and a fiery kick of chili flakes. Easy to prepare with pantry staples like flour, cornflour, and chilli powder, these mushrooms are deep-fried to perfection and then tossed with stir-fried bell peppers for a burst of flavor and color. The recipe is completely dairy-free, making it ideal for plant-based diets, and ready in just 35 minutes, making it perfect for appetizers, side dishes, or party snacks. Garnished with fresh spring onions for a crisp finish, this dish is as eye-catching as it is mouthwatering. Perfect for anyone craving spicy, crispy, and dairy-free goodness!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Clean the mushrooms thoroughly and pat them dry with a paper towel. Cut any larger mushrooms in half to ensure uniform size.

Step 2

In a mixing bowl, combine the cornflour, all-purpose flour, chilli powder, garlic powder, salt, and black pepper.

Step 3

Add the water to the dry ingredients gradually, stirring to form a smooth batter that coats the back of a spoon.

Step 4

Heat vegetable oil in a deep pan over medium-high heat.

Step 5

Dip each mushroom into the batter, ensuring they are fully coated, then carefully place them into the hot oil.

Step 6

Fry the mushrooms in batches to avoid overcrowding, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.

Step 7

Remove the mushrooms with a slotted spoon and drain excess oil on a paper towel. Set aside.

Step 8

In another pan, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, sauté for 30 seconds until fragrant.

Step 9

Add the diced red and green bell peppers to the pan, stir-frying for 2 minutes until slightly softened.

Step 10

Stir in the soy sauce and red chili flakes, cooking for another minute until the sauce thickens slightly.

Step 11

Add the crispy mushrooms to the pan, tossing well to coat them in the sauce.

Step 12

Remove from heat and garnish with chopped spring onions before serving hot.

Nutrition Facts

Serving size	(1126.5g)

Amount per serving	% Daily Value*
Calories	2489.6

Total Fat 225.6g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 142.1g
Cholesterol 0mg	0%
Sodium 3639.6mg	0%
Total Carbohydrate 120.7g	0%
Dietary Fiber 18.7g	0%
Total Sugars 16.2g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 224.6mg	0%
Iron 9.0mg	0%
Potassium 2169.8mg	0%

*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.

Source of Calories

Fat: 77.5%

Protein: 4.0%

Carbs: 18.4%