Quick and simple side dish Mushroom Pepper Fry recipe with step-wise pictures. Easy to make mushroom pepper fry recipe - perfect as side dish for any variety rice or roti!
Today I am sharing a very simple mushroom side dish, spiked with pepper powder and other South Indian spices - it is perfect to serve along with any variety rice or even chapati. I love mushrooms for the fact that they are easy to cook and take very little preparation to put a meal together. While Chettinadu Mushroom Biriyani and classic Mushroom Biriyani are clear favorites at home, I also make a lot of gravies/curries with mushrooms. I recently made Mushroom Salna with frozen mushrooms and it was really good with parotta. Apart from South Indian dishes, mushrooms are perfect for any Italian dish. I love stir-fried or buttered mushrooms. It is also very easy to make starters like Mushroom Manchurian or Mushroom Salt & Pepper too! Mushroom is such a versatile ingredient and most of the times it is easy to replace meat bases dishes with either mushrooms or paneer for vegetarians.
We all know the health benefits of black pepper. It has anti-inflammatory properties and it is better for health compared to red chillies. It helps regular blood sugar and cholesterol levels. It helps in brain development and it is also good for dry cough and phlegm control. We have started to include a lot of ginger and black pepper in our diet ever since the covid scare and this Mushroom Pepper Fry nicely masks pepper flavor even if you don't like the spice much.
Although this recipe is called Mushroom Pepper Fry, I have used a few of typical South Indian spices like coriander powder, turmeric powder and red chilli powder. There is a good amount of heat from black pepper powder too. It is a dry curry and the mushrooms are cooked in their own juices. The masala is made from onions and tomatoes but the finished dish is dry, which can be served as a side dish. I have already shared the recipe for Restaurant style Mushroom Masala, which is kind of a semi-gravy. By the way, don't be tempted to add any extra water to the curry and let the mushrooms get roasted in the spices until the curry is dry - that makes the pan fry a lot more flavorful. If you don't have onions or tomatoes, you can totally skip those and still make the same recipe, mushrooms do workout that way!
How to make Mushroom Pepper Fry -
📖 Recipe
Mushroom Pepper Fry
Equipment
- Thick Bottomed Kadai/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 15-20 Button Mushrooms Cubed
- 1 Large Onion Finely Chopped
- 1 small Tomato Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1.5 teaspoon Black Pepper Powder
- Large Pinch of Asafoetida
- Salt as needed
- Fresh Curry Leaves
Instructions
- In a heavy bottomed pan, heat oil. Add mustard seeds and as they splutter, add fresh curry leaves and asafoetida.
- Add finely chopped onions and fry until light golden brown. Add ginger garlic paste.
- Fry for a couple of minutes and then add finely chopped tomatoes. Let them cook for 3-4 mins on low flame.
- As they begin to turn mushy, add spice powders – red chilli powder, turmeric powder, coriander powder. Cook for 4-5 mins on low flame.
- Now add cubed mushrooms. Cook until the mushrooms are half done on low flame. It should take about 5 mins.
- Add salt as needed. The mushrooms will leave enough water and that should help cook them.
- Continue cooking until the mushrooms are shrunken and are cooked. Add black pepper powder. Mix well.
- After cooking for another 5-7 mins on low flame, switch off the heat.
- Serve hot with rice, any variety rice or brinji and roti.
Detailed step-wise picture recipe of making Mushroom Pepper Fry -
In a heavy bottomed pan, heat oil. Add mustard seeds and as they splutter, add fresh curry leaves and asafoetida.
Add finely chopped onions and fry until light golden brown. Add ginger garlic paste.
Fry for a couple of minutes and then add finely chopped tomatoes. Let them cook for 3-4 mins on low flame.
As they begin to turn mushy, add spice powders - red chilli powder, turmeric powder, coriander powder. Cook for 4-5 mins on low flame.
Now add cubed mushrooms. Cook until the mushrooms are half done on low flame. It should take about 5 mins.
Add salt as needed. The mushrooms will leave enough water and that should help cook them.
Continue cooking until the mushrooms are shrunken and are cooked. Add black pepper powder. Mix well.
After cooking for another 5-7 mins on low flame, switch off the heat.
Serve hot with rice, any variety rice or brinji and roti.
Note -
- Adjust spices as per preference.
- You can skip onions or tomatoes and cook the spice powders in the mushrooms.
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Food Kalaakar - It's All About Food
Looks delicious… I have made pepper chicken but never thought about this version.. Sounds amazing