Mushroom 65 Recipe

Clean mushrooms: wipe mushrooms with a damp cloth or give a very quick rinse and pat dry with paper towels. Trim stems if woody and halve or keep whole depending on size (bite-sized pieces).

Make batter: In a mixing bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tbs rice flour, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1 tsp Kashmiri chili powder (optional for color), 1/4 tsp turmeric, 1/4 tsp garam masala, 1 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk together.

Add water gradually (about 120 ml) and whisk to form a smooth, thick batter that coats the back of a spoon. Batter should be thicker than pancake batter but pourable—add or reduce water slightly to achieve consistency. Let batter rest 5 minutes.

Heat oil: In a deep heavy-bottomed pan or wok, heat approximately 600 ml vegetable oil over medium-high heat until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly without burning immediately.

Coat and fry mushrooms: Toss the prepared mushrooms in the batter so each piece is thoroughly coated. Shake off excess and gently slide into hot oil in batches (do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes per batch depending on size, turning once so they brown evenly.

Drain: Remove fried mushrooms with a slotted spoon to a wire rack or paper towel-lined tray to drain excess oil. Fry remaining mushrooms, keeping finished batches warm in a low oven if desired.

Prepare aromatics: While mushrooms fry (or beforehand), slice the onion, dice the green bell pepper, slit the green chilies, chop garlic and julienne ginger, and measure sauces and seasonings.

Heat 2 tbs oil in a wide skillet or wok over medium-high heat until shimmering. If using, add 1/2 tsp mustard seeds and allow them to crackle briefly, then add 8 curry leaves and saute for a few seconds (optional step for South-Indian flavor).

Sauté aromatics: Add slit green chilies, 3 cloves chopped garlic and 1 tsp julienned ginger. Stir-fry 20–30 seconds until fragrant (do not brown). Add 1 small sliced red onion and 1/2 diced green bell pepper. Stir-fry on high heat for 1–2 minutes so vegetables remain crisp-tender.

Add sauces and seasonings: Reduce heat to medium. Add 1 tsp soy sauce, 1 tbsp tomato ketchup, 1 tsp red chili sauce (or adjust to taste), 1/2 tsp vinegar, 1/2 tsp chili flakes (optional), 1/2 tsp salt and 1/4 tsp sugar. Toss to coat and let mixture bubble for 20–30 seconds so flavors meld.

Finish the toss: Add the fried mushrooms to the skillet and toss gently but quickly on medium-high heat for 1 minute so the sauce lightly coats the mushroom batter without making it soggy. Squeeze 1/2 tsp fresh lemon juice, sprinkle 1 tbsp chopped cilantro and give a final toss. Check seasoning and adjust salt/chili if needed.

Serve: Transfer Mushroom 65 to a serving plate. Garnish with extra cilantro and lemon wedges. Serve immediately as an appetizer or snack with a chilled beverage or as part of a meal.