Mushroom Chili ~ Delicious !!!

mushrooms

🥗Healthier: tofu

💰Cheaper: button mushrooms

Tofu provides protein and is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free, while the alternative is budget-friendly.

chili sauce

🥗Healthier: sriracha

💰Cheaper: homemade chili paste

Sriracha offers a similar flavor with less sugar.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is cost-effective.

Prepare the dipping batter by adding 1 cup of all-purpose white flour, 1/2 cup of cornbread mix, a good pinch of pepper, a good pinch of salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of ground ginger, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin into a bowl.

Add 1/2 cup of water at a time to the dry ingredients, mixing until you achieve the perfect consistency, totaling 1 1/2 cups of water.

Slice the stems off the shiitake mushrooms and slice the button mushrooms in half.

Coat the mushrooms in the prepared batter.

Heat oil in a pan and fry the battered mushrooms in batches, flipping them with chopsticks after a couple of minutes until both sides are crunchy.

Remove the fried mushrooms and let them drain on paper towels.

Slice the red and yellow peppers into pieces.

Dice 5 garlic cloves into small pieces.

Cut half of the purple onion into chunks and reserve the other half for later use.

In a wok, add the purple onion, peppers, and garlic, then add 3 tablespoons of butter.

Add 1 can of tomato sauce, 1/4 cup of chili sauce, 1 tablespoon of apple cider vinegar, 1 tablespoon of soy sauce, a huge pinch of pepper, a huge pinch of salt, and a huge pinch of white sugar to the wok.

Mix the ingredients in the wok and sauté, stirring every minute for a few minutes until cooked and the sauce reduces.

Add the fried mushrooms to the wok and toss everything to coat evenly.

Garnish with freshly cut spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens