Full written recipe of Crispy Butter Garlic Mushroom
Prep time: 10-15 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people

Ingredients:
Crispy mushroom
BUTTON MUSHROOM | बटन मशरूम 400 GRAMS
ICE COLD WATER | ठंडा पानी
REFINED FLOUR | मैदा 3 TBSP
CORN FLOUR | कॉर्न फ्लोर 5-6 TBSP
REFINED FLOUR | मैदा 3-4 TBSP
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
Sauce:
BUTTER | मक्खन 3 TBSP
GARLIC | लहसुन 4 TBSP (ROUGHLY CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLICED)
CORIANDER STEM | धनिए के डंठल 2 TBSP (CHOPPED)
HOT WATER | गरम पानी 200-250 ML
SALT | नमक A PINCH
SOY SAUCE | सोया सॉस ¼ TSP
VINEGAR | सिरका ¼ TSP
SUGAR | शक्कर A PINCH
BLACK PEPPER POWDER | काली मिर्च पाउडर A LARGE PINCH (OR WHITE PEPPER POWDER)
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
WATER | पानी 2 TBSP
SPRING ONION GREENS | हरा प्याज़ A HANDFUL (CHOPPED)
LEMON ZEST | नींबू का छिलका OF A LEMON
LEMON JUICE | नींबू का रस OF HALF A LEMON
Method:
To prep the mushrooms wash them well using water to get rid of all the dirt & then pat them dry using a clean kitchen towel.
Trim the stem from the bottom and further cut mushrooms into two halves if they’re medium in size, if they’re small then leave them as it is.
Further transfer all the cut mushrooms into boiling water & cook them for 30 seconds only, then immediately transfer & submerge them into ice cold water.
Make sure that you keep the oil heated up to 180 C before you coat the mushrooms.
Transfer the blanched mushrooms into a large bowl & add the 3 TBSP of both corn flour & refined flour, mix well to coat the mushrooms, then add the remaining 2 tbsp of corn flour & refined flour, mix well & coat again.
Further add the mushrooms into the hot oil & fry them for a few minutes until they hold the coating then transfer them onto a sieve until you make sauce, meanwhile set the oil aside & let it stay hot for double frying the mushrooms later.
To make the sauce set a wok over high heat, add the butter & let it melt.
Further add the roughly chopped garlic, green chilli & chopped coriander stems (you can also add chopped celery instead of the coriander stems), stir well & cook the garlic for 2-3 minutes over medium flame, you don’t have to cook the garlic until it’s golden brown.
Add hot water to make the sauce & stir well.
Then add salt (add only a pinch as butter also contains a lot of salt), light soy sauce, vinegar, white pepper powder & sugar, stir well & cook over high flame for 2-3 minutes.
Make a slurry by combining the corn flour with some water & add it to the wok & stir continuously to thicken the sauce.
Once the sauce thickens lower the flame, flash fry the mushrooms for 30 seconds in hot oil & add them into the sauce along with lemon juice, lemon zest & spring onions, toss well to coat the chicken.
Your delicious crispy butter garlic mushroom is ready, serve hot & garnish it with some spring onion greens.

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Intro 0:00
Crispy Mushroom 1:28
Sauce 6:00
Plating 8:07
Outro 8:41