Last updated on September 18th, 2023 at 12:21 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!
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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:
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 tbsp of finely minced garlic and 1 tsp 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.
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.
Tips for a failproof dish:
- If you’d like the mushrooms to be more spicy, then add 1/4 tsp 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.
Got more questions?
Yes, you can use finely sliced shallots or minced yellow onion in place of red onions.
No I don’t recommend that. It tends to become soggy.
No this dish doesn’t freeze well. The freezing and thawing process doesn’t work for it.
Mushroom Pepper Fry (The BEST South Indian Recipe)
Equipment
- Heavy Bottomed Pan
Ingredients
- 300 g Button Mushrooms*
- 3 tbsp Coconut Oil
- 2 inch Cinnamon Stick
- 1 large Red Onion
- 1/2 tsp Ginger Garlic Paste
- 1 small Tomato , I used apple tomato
- 1/4 tsp Fennel Seed Powder
- 1/4 tsp Pepper Powder
- 1/4 tsp Salt
- 3 sprigs Curry Leaves
- 3 tbsp 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!
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 1/4 tsp 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.
Made this? Got doubts? Let me know what you think in the comments below!
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