Mushroom Chilli/ Mushroom Chilli Recipe


No other cuisine has gained such huge popularity in India as compared to Chinese cuisine. this is not an authentic Chinese but a fusion of both Indian and Chinese. Yet we all love to eat the way it is. This all started about 4 decades back when a few dishes started gaining popularity in some parts of India which were partially influenced by authentic Chinese. It was enriched with only a few Chinese ingredients like soy sauce or bean sauce, we added some of our vegetables like capsicum and cabbage and sauces like tomato ketchup, green chilly sauce and vinegar etc. to make it Indo-Chinese or Deai Chinese.


A big similarity is that most of the dishes are prepared by stir-frying so that the dish does not lose nutritional value. A few of our favourite dishes are Hakka noodles, chilly paneer, chilly chicken and Manchurian dishes. Here Is the recipe for mushroom chilli which is a stir-frying dish with lots of mushrooms and 3 types of bell peppers

Course – main
Cuisine – I
Prep time – 10 minutes
Cooking time – 15 minutes
Author –
bharti dhawan


• Button mushrooms – 2 packs/400 gms
• Green bell pepper – 1 no
• Red bell pepper – 1 no
• Yellow bell pepper – 1 no
• Onion – 1 no
• Finely chopped garlic – 1 tsp
• Finely chopped ginger – 1 tsp
• Finely chopped green chillies – 1 tsp
• Vinegar – 2 tbsp
• Light soy sauce – 1 tbsp
• Green chilly sauce – 1 tbsp
• Red chilly sauce – 1 tbsp
• Tomato ketchup – 1 tbsp
• Salt, red chilly powder and black pepper powder – 1 tsp each
• Oil – 1 tbsp


1- Firstly, cut bell peppers and onion into cube-size pieces and keep them aside to use later. Chop finely the garlic, ginger and green chillies

2- Make a vinegar mix adding all the sauces(red chilly sauce, green chilly sauce, tomato ketchup, and soy sauce) to the vinegar and keep it aside

3- Heat oil and add garlic, ginger and green chilli followed by onions. Stir fry them for a while.

4- Add 3 kinds of bell peppers and stir fry them at high flame.

5- Time to add mushrooms. Let them cook until the water released by mushrooms dries up completely

6- Time to add vinegar mix and let the dish cook till perfection by covering it with a lid for a few seconds

*Avoid overcooking otherwise the bell peppers will become mushy losing the crunch

7- Serve the yummy mushroom chilli with HAKKA NOODLES and FRIED RICE

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