Garlic Mushrooms

Ingredients

• Not specifiedMushrooms
• 3 tbspCornflour
• 1/2 tspPaprika
• 1/2 tspPepper
• 5Garlic cloves
• 2 tbspSoy sauce
• 1 tspWhite wine vinegar
• 1 tspBrown sugar
• 1 tspGinger
• 1 tbspKetchup
• 1 tspChilli sauce
• To tasteSesame seeds
• As neededCooking oil

Instructions

1. 1

   Prepare mushrooms

   Slice the mushrooms and chop the garlic.

2. 2

   Heat the oil

   Heat oil in a skillet.

3. 3

   Mix the coating

   Put the cornflour, paprika and pepper in a bowl. Gradually add a little water, mixing until the batter is thick.

4. 4

   Fry mushrooms

   Coat the mushrooms generously in the batter and fry them in the hot oil for 3–5 minutes, until crisp. Drain off excess oil on kitchen paper.

5. 5

   Mix the sauce

   Combine the soy sauce, white wine vinegar, brown sugar, ginger, ketchup and chilli sauce.

6. 6

   Toss with sauce

   Heat 1 tbsp oil in a non-stick pan and add the garlic. Once fragrant, add the crispy mushrooms and sauté with the garlic. Pour in the soy sauce mixture and cook over medium-high heat until it reduces and clings to the mushrooms.

What are garlic mushrooms?

Garlic mushrooms are a simple mushroom dish built around a crisp coating and a strongly flavoured sauce. This version takes cues from savoury, sweet and spicy Asian-style sauces, pairing soy with vinegar, ginger and chilli.

The method works by frying the coated mushrooms first, then briefly tossing them with the sauce. That keeps the coating crispier than it would be if the mushrooms were simmered in the sauce from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 4g protein, 13g carbs, 6g fat.

The mushrooms provide most of the volume, while cornflour and brown sugar contribute carbohydrates. Frying oil supplies most of the fat, and the mushrooms and soy sauce contribute a little protein; soy sauce is also the main source of sodium. Serve with rice or noodles and an extra portion of vegetables to make a more balanced plate.

Choosing the mushrooms

Mushrooms: The recipe does not specify a variety or quantity. Choose firm mushrooms and slice them evenly so they cook at a similar rate.

Cornflour: Mixed with a little water, it forms the thick coating that fries to a crisp shell. Add the water gradually so the batter does not become runny.

Getting a crisp coating

Batter: Aim for a thick mixture that clings to the mushroom slices rather than running off. Coat them generously just before frying.

Frying: Work in batches if needed, leaving room around the mushrooms in the skillet. Crowding the pan can lower the oil temperature and make the coating soft.

Making the sauce

Balance: Soy sauce brings savouriness, vinegar adds sharpness, and brown sugar softens the edges. Ginger and chilli sauce add warmth, while ketchup rounds out the mixture.

Garlic: Add it to the oil and cook only until fragrant before returning the mushrooms to the pan. Keep it moving so it does not catch while the sauce reduces.

Knowing when they are done

Mushrooms: Fry for the stated 3–5 minutes, looking for a crisp, golden coating. The exact time will depend on slice thickness and how hot the oil is.

Sauce: Once added, cook over medium-high heat until it thickens enough to cling to the mushroom coating. Toss gently so the pieces stay intact.

Serving the mushrooms

Serve them soon after cooking, while the coating is at its crispest. Sesame seeds can be sprinkled over the top, and steamed rice or noodles make a useful accompaniment.

For a fuller plate, pair the mushrooms with a simple vegetable side. The soy-based sauce is already savoury, so keep any additional seasoning light.

Recipe notes & tips

• Slice the mushrooms evenly so they cook at a similar pace.
• Add water to the cornflour a little at a time to control the batter thickness.
• Let excess oil drain from the fried mushrooms before adding them to the sauce.
• Mix the sauce ingredients together before heating the garlic.
• Toss the mushrooms gently once the sauce goes in to avoid breaking the coating.

Variations

• More heat: Increase the chilli sauce slightly for a spicier finish.
• Extra sesame: Scatter sesame seeds over the mushrooms just before serving.
• Milder sauce: Reduce the chilli sauce for a gentler result.
• Fresh ginger: Grate the ginger finely so it blends smoothly into the sauce.
• Vegetable side: Add sliced spring onions at the table for a fresh garnish.

Common mistakes to avoid

• Runny batter: Add the water gradually so the mixture stays thick enough to coat.
• Uneven slices: Cut the mushrooms to a similar thickness so they fry evenly.
• Crowded skillet: Fry in batches to help the coating crisp rather than steam.
• Burnt garlic: Add the mushrooms as soon as the garlic smells fragrant.
• Over-reduced sauce: Stop cooking once the sauce clings to the mushrooms.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot frying pan or oven until warmed through; the coating may be softer than when freshly cooked.

Frequently asked questions