Copycat Wagamama Crispy Chilli Mushrooms Recipe
Crispy, golden-brown mushrooms coated in a sweet, spicy, and tangy glaze that delivers all the umami depth and fiery kick of Wagamama's famous appetizer.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g mixed mushrooms (shiitake, oyster, button), cleaned and halved if large</li><li class="ingredients-single-item">80g cornflour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp white pepper</li><li class="ingredients-single-item">3 tbsp vegetable oil</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">3 tbsp sweet chilli sauce</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">1 tbsp tomato ketchup</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">2 garlic cloves, finely minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">1-2 red chilies, finely sliced (adjust to taste)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 spring onions, sliced</li><li class="ingredients-single-item">1 tbsp sesame seeds</li><li class="ingredients-single-item">Fresh coriander leaves</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray with wire rack</li><li class="equipment-single-item">Silicone pastry brush</li><li class="equipment-single-item">Small saucepan</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (200°C fan) and line a baking tray with parchment paper. Place a wire rack on top if you have one – this will help circulate air around the mushrooms for maximum crispness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your mushrooms by gently brushing off any dirt (don't wash them as they'll absorb water and become soggy). Tear any large mushrooms into bite-sized pieces, keeping smaller ones whole for texture variation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, mix the cornflour, salt, and white pepper. Add the mushrooms and toss gently until thoroughly coated. The cornflour creates a thin, crisp shell when baked and helps the sauce adhere later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shake off excess cornflour and arrange the mushrooms on the prepared baking tray, ensuring they're not touching each other. Drizzle or brush the mushrooms with vegetable oil, making sure each piece has a light coating - this is crucial for achieving that golden, crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake for 15-20 minutes, turning halfway through, until the mushrooms are golden brown and crispy. They should have a satisfying crunch when you tap them with tongs.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the mushrooms are baking, prepare the sauce. Combine all sauce ingredients except the fresh chilies in a small saucepan over medium heat. Bring to a gentle simmer for 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon but remain pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the sliced chilies to the sauce during the last minute of simmering. By adding them late in the process, you'll preserve more of their vibrant color and fresh heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the mushrooms are done, transfer them to a large bowl while still hot. Pour over three-quarters of the warm sauce and toss gently but thoroughly to coat. The hot mushrooms will absorb some of the sauce while maintaining their crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the glazed mushrooms on a serving plate and drizzle with the remaining sauce. Sprinkle generously with sliced spring onions, sesame seeds, and fresh coriander leaves. Serve immediately while hot and crispy for that authentic Wagamama experience.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these crispy mushrooms gluten-free?
Yes! Simply substitute regular soy sauce with tamari or gluten-free soy sauce. The cornflour coating is naturally gluten-free, but always check your sweet chilli sauce labels as some brands may contain gluten. With these simple swaps, you can enjoy this Wagamama-inspired dish without gluten concerns.
Why are my baked mushrooms not getting crispy enough?
For maximum crispiness, ensure mushrooms are completely dry before coating, use a wire rack during baking for air circulation, don't overcrowd the tray, and brush with enough oil. The high oven temperature (220°C) is also crucial - lower temperatures won't create the same crispy exterior.
How can I adjust the spice level of these chilli mushrooms?
Control the heat by adjusting the amount of fresh chilies and sweet chilli sauce. For milder mushrooms, deseed the chilies and use less or substitute with bell peppers. For extra heat, add a teaspoon of chilli oil or sriracha to the sauce, or include hotter varieties like bird's eye chilies.
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