Schezwan Mushroom Dry Recipe is one of the most famous Indo-Chinese Recipe. It’s tangy twisty flavors are just too good to forget. Schezwan / Szechuan Mushroom Dry Recipe is served in all Indo-Chinese restaurants and street side Chinese outlets in India.
This recipe can be made dry or in gravy which really depends upon how you are eating it. If you are eating it as a starter then it tastes good in dry or if you are eating it with rice they you may go with gravy. Today, I am going to teach you how to make Schezwan Mushroom Dry.
Mushrooms are also light weight and low in calories hence this may be the best substitute for Paneer or Chicken. Lets start cooking.
How to make Schezwan Mushroom Dry Recipe:
- You can cook paneer, tofu, babycorn, or even chicken in same style dry gravy.
- I used whole mushrooms, but if you want you can use quartered or halved mushrooms. Still the taste will be awesome.
- Schezwan Mushroom Dry tastes good, when cooked in medium gravy, but If you want more gravy in this dish, then add water into it.
- Some people refer Schezwan as Szechuan.