Keto Chilli Mushroom

Chilli Mushroom is the veg version of the Indo-Chinese chilli chicken everyone orders for takeout—meaty mushrooms stand in beautifully because they have that dense, hearty bite. Choosing mixed mushroom (button, shiitake, oyster) gives you varied texture and depth; button mushrooms alone taste one-note, but a mix keeps things interesting through the plate.

The sauce is built on tomato paste rather than cornflour, which means it relies on slow reduction and the slight acidity of rice vinegar to achieve its cling. Don't rush the browning step; let the mushrooms caramelize first to concentrate their umami, then build the sauce. Many home versions soak the mushrooms in liquid from the start and end up with a soupy mess; we brown first, then add broth to avoid that pitfall.

If the sauce is too thin after simmering, simmer uncovered for another 2 minutes to reduce. The dish reheats beautifully—make it the morning of and warm through gently on the stovetop just before serving. Mushrooms do break down slightly with extended storage, but the flavour actually deepens. Pair with cauliflower rice or roasted zucchini for a satisfying, restaurant-quality keto meal.