Gluten-Free Crispy Chilli Mushrooms
Satisfy your cravings with these irresistible Gluten-Free Crispy Chilli Mushrooms, a delicious fusion of bold flavors and crunchy perfection. Perfectly battered button mushrooms are deep-fried to a golden crisp using a gluten-free blend of all-purpose flour and cornstarch, then tossed in a tantalizing sauce made with garlic, red chilies, honey, and gluten-free soy sauce. With a hint of sweetness, a touch of heat, and a garnish of sesame seeds and spring onions, this 30-minute recipe delivers a restaurant-quality appetizer or side dish that’s sure to impress. Whether you're accommodating dietary needs or simply looking for a flavor-packed plant-based snack, these mushrooms are a crowd-pleaser you don’t want to miss!
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Recipe Information
Ingredients
- 250 grams Button mushrooms
- 100 grams Gluten-free all-purpose flour
- 50 grams Cornstarch
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 150 milliliters Water
- 500 milliliters Oil
- 3 units Garlic cloves, minced
- 3 units Red chilies, thinly sliced
- 2 tablespoons Spring onions, chopped
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoons Honey
- 1 tablespoons Apple cider vinegar
- 1 tablespoons Sesame seeds
Instructions
Clean the button mushrooms with a damp cloth and cut them into halves or quarters if large.
In a mixing bowl, combine gluten-free flour, cornstarch, salt, black pepper, and garlic powder.
Gradually add water to the dry mixture, whisking until a smooth, thick batter forms.
Heat oil in a deep frying pan or wok over medium-high heat.
Dip each mushroom piece into the batter, ensuring even coating, and gently drop into the hot oil.
Fry the mushrooms in batches until they are golden brown and crispy, about 4-5 minutes. Use a slotted spoon to transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.
In a separate pan, heat a tablespoon of oil over medium heat. Add minced garlic and sliced red chilies, sautéing until fragrant.
Add soy sauce, honey, and apple cider vinegar to the pan, stirring continuously. Let it simmer for 2 minutes until the sauce slightly thickens.
Add the fried mushrooms into the sauce, tossing them quickly to coat uniformly.
Garnish with chopped spring onions and sesame seeds, and serve hot.
Nutrition Facts
Calories |
4844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.1 g | 599% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 23.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1218 mg | 26% | |
*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.
