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Home » Appetizers

Mushroom Pepper Fry (The BEST South Indian Recipe)

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button mushroom with onions and other ingredietns, mushroom stir fry on a pan

Last updated on May 27th, 2025 at 04:32 pm

Mushroom Pepper Fry - This Mushroom Pepper fry is a homestyle, simple stir fry that is flavour-rich. Made with only a handful of ingredients, you can't go wrong with this and you will always wow your family!

Be sure to check my Mushroom and Coconut Milk Rice recipe next!

Jump to Recipe
chopped mushrooms stir fried with onions, tomatoes and curry leaves, served in a pan

My husband and kids are a huge fan of mushrooms so I tend to make mushroom dishes like this Creamy Mushroom Soup and Mushroom Biryani often. And some quick stir-fries, deep-fried appetizers, and patties with mushrooms. There really isn't a limit to using up mushrooms is there?

Why I love this recipe:

This recipe is my favorite because my family loves it. It is spiced with typical South Indian spices and yet very mildly making the flavor of the mushrooms stand out. And, it is very quick to make; it literally comes together in under 20 minutes! So when you've got a main course going, this mushroom pepper fry won't take up much of your time.

See Also: Rich Mushroom Curry with Coconut Milk Recipe

Mushroom Pepper Fry Recipe:

ingredients like mushroom and onions on a plate

What goes into this:

  • Mushrooms: I like to use brown or white button mushrooms because I like the flavor of it. I occasionally use oyster mushrooms and they are even better in this recipe. You can use either of those interchangeably. I take time to chop each mushroom from a top-down position like slicing a pizza. Of course, just halves or quarters would do too.
  • Onions: Minced red onions blend perfectly into this mushroom pepper fry recipe. None of the other ingredients are bigger than the mushrooms which gives a nice texture to the dish.
  • Tomato: Like onions tomatoes are also smaller than mushrooms but are diced and not minced. Tomatoes turn mushy and break down so this size of it works.
  • Ginger and Garlic: I like to use homemade ginger garlic paste for this recipe. Storebought ones work too. But in case you don't have either of those, use 1 tablespoon of finely minced garlic and 1 teaspoon of ginger.
  • Seasoning: This mushroom pepper fry is a very subtle dish with very few ingredients. And that goes for the spices too. I use just a tiny bit of fennel seed powder and pepper powder.
how to make mushroom pepper fry

Serving suggestions:

Serve this mushroom fry with any south Indian curry accompanying cooked rice or millet. You can also serve it alongside vegetable biryani. I like to make this to make mushroom masala dosa roast sometimes.

Storing this mushroom pepper fry:

Store any leftovers in an airtight container and keep it in the refrigerator. However, use it within the next day. I don't recommend freezing this dish. And this isn't meal prep friendly either.

button mushrooms in a spice blend stir fry

Tips for a failproof dish:

  • If you'd like the mushrooms to be more spicy, then add ¼ teaspoon more pepper powder. 
  • Follow the order that I've mentioned. Especially the curry leaves; which don't get sauteed in the oil but are cooked in the moisture. It adds an excellent flavor this way.
  • Do not add more water and do not leave the pan unattended; it might burn. 
  • This mushroom pepper fry can be stored in the refrigerator in an airtight container for up to a day. 
mushroom pepper fry

Got more questions?

Can I use other types of onions?

Yes, you can use finely sliced shallots or minced yellow onion in place of red onions.

Can I make this ahead of time?

No I don't recommend that. It tends to become soggy.

Can I freeze this mushroom pepper fry?

No this dish doesn't freeze well. The freezing and thawing process doesn't work for it.

south indian mushroom fry in a serving pan
Print Recipe
5 from 1 vote

Mushroom Pepper Fry (The BEST South Indian Recipe)

Mushroom Pepper Fry - This Mushroom Pepper fry is a homestyle, simple stir fry that is flavour-rich. Made with only a handful of ingredients, you can't go wrong with this and you will always wow your family!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: South Indian, Tamil Cuisine
Keyword: Button Mushroom, Mushroom
Servings: 4 people
Calories: 284kcal
Author: Niveditha
Rate/ Comment on this Recipe

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 300 g Button Mushrooms*
  • 3 tablespoon Coconut Oil
  • 2 inch Cinnamon Stick
  • 1 large Red Onion
  • ½ teaspoon Ginger Garlic Paste
  • 1 small Tomato , I used apple tomato
  • ¼ teaspoon Fennel Seed Powder
  • ¼ teaspoon Pepper Powder
  • ¼ teaspoon Salt
  • 3 sprigs Curry Leaves
  • 3 tablespoon Water

Instructions

Prep Work:

  • Wash the mushrooms thoroughly. Cut them into halves or quarters based on the size of each mushroom.
  • Mince the onions into tiny bits. Dice the tomato and set them both aside, separately.

Cooking:

  • Heat the pan and pour the coconut oil into it. Once the oil is hot, add the cinnamon stick. Wait until you hear a splutter of some kind.
  • Then add the onions and sauté until they are translucent and are beginning to brown around the edges. Quickly add the ginger garlic paste and stir it around.
  • Now, add the tomatoes and salt. Sauté until the tomatoes turn mushy. Add the fennel seed powder and pepper powder and give it a mix.
  • Add the chopped mushrooms and curry leaves. Mix it all well and splash the water onto the mushrooms. Soon, more moisture will come out of it which will help the mushrooms cook.
  • Stir and Sauté until there is no water left. Mushroom Pepper fry is now ready!
Nutrition Facts
Mushroom Pepper Fry (The BEST South Indian Recipe)
Amount Per Serving (1 portion)
Calories 284 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Sodium 1028mg45%
Potassium 171mg5%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 7g8%
Protein 7g14%
Vitamin C 15mg18%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • I mostly use button mushrooms for this recipe. But oyster mushrooms will go very well with this recipe.
  • If you'd like the mushrooms to be more spicy, then add ¼ teaspoon more pepper powder. 
  • Please follow the order that I've mentioned. Especially the curry leaves. 
  • Do not add more water and do not leave the pan unattended; it might burn. 
  • This mushroom pepper fry can be stored in the refrigerator in an airtight container for upto a day. 
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! 🙂

Made this? Got doubts? Let me know what you think in the comments below! 

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Comments

  1. Nive says

    May 22, 2025 at 12:48 pm

    5 stars
    Very easy to make. I used it as a filling for Dosa!

    Reply
5 from 1 vote

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Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

About me

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