Mushroom pepper fry is a South Indian restaurant style mushroom pepper fry which is quick and easy to prepare and taste delicious. Serves as a great starter or a perfect side dish with roti/ chapathi or with simple dal-rice.
Restaurant style pepper mushroom with step by step pictures. A South Indian style mushroom recipe spiced with freshly grounded spices where black pepper is the key ingredient. This mushroom pepper fry is one of my favourite vegetarian dish. Quick and easy to prepare and taste delicious.
Mushrooms are very nutritious food. Mushrooms are protein packed, rich in antioxidants and low fat. It is a best vegetarian alternative to meat due to its meaty texture. Read the full article from healthline about mushroom here
Mushroom pepper fry is a spicy, flavorful and lip smacking recipe prepared using black peppercorns as the key ingredient along with few basic spice ingredients. Button mushroom works best for this recipe.
The spices are roasted and freshly grounded which elevates the aroma and taste of the dish. It is very flavorful and delicious. Since the highlight of this recipe is the black pepper so please do not compromise much on the quantity of the black pepper.
Mushroom pepper fry is a perfect side dish or a starter. It taste best with roti, chapathi, sambar-rice or simple dal-rice. It can also be eaten as an accompaniment with your favourite drinks. Further this can also be used as a stuffings for your sandwiches and wraps.
Let’s hear the recipe. Please do try and let me also know how it turned out for you in the comments below.
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 3
Ingredients:
Mushrooms – 250 gms cut into cubes
Onions – 1 medium finely chopped
Tomato – 1 medium finely chopped
Ginger garlic paste – 1 tsp
Turmeric powder – ½ tsp
Chili powder – ½ tsp
Garam masala – 1 tsp
Oil – 2-3 tbsp
Curry leaves – 1 sprig
Few chopped coriander leaves
For roasting and grinding:
Dry red chillies – 4
Peppercorns – 1½ tbsp
Fennel seeds – ½ tsp
Coriander seeds – ½ tsp
Cumin seeds – ½ tsp
Method:
In a pan add the dry red chilies, peppercorns, fennel seeds, cumin seeds, coriander seeds and dry roast them until roasted well and fragrant. Let it cool down and grind them to a fine powder.
Heat the oil in a pan. Add half of the curry leaves, onions and ginger garlic paste and saute them till the onions turn soft.
Add the tomatoes and saute them till they become mushy. Add the turmeric powder, red chili powder, salt, garam masala and saute for a minute.
Add mushrooms and saute till the water released by mushroom dries up which might take approximately 8-10 minutes.
Add the grounded masala powder and the left over curry leaves. Stir well till the masala gets blended nicely with mushroom.
Fry for about 5 minutes and add chopped coriander leaves, give a quick stir and take off the heat.
NOTES:
- Since it’s a mushroom pepper fry, pepper is generously used in the recipe. You can adjust the amount of pepper as per your heat preference.
- Recommend to use whole peppercorns and not the store bought pepper powder. Using peppercorns gives the authentic and most flavorful taste.
RECIPE CARD
Mushroom Pepper Fry
Equipment
- Frying pan
- Spatula
Ingredients
- 250 Grams Button mushroom
- 1 Medium Onion Chopped
- 1 Medium Tomato Chopped
- 1 Teaspoon Ginger garlic paste
- ½ Teaspoon Turmeric powder
- ½ Teaspoon Chilli powder
- 1 Teaspoon Garam masala powder
- 2-3 Tablespoon Oil
- 1 Sprig Curry leaves
- Few Leaves Coriander Chopped
For Roasting And Grinding:
- 4 Medium Dry red chilli
- 1½ Tablespoon Black peppercorns
- ½ Teaspoon Fennel seeds
- ½ Teaspoon Coriander seeds
- ½ Teaspoon Cumin seeds
Instructions
- In a pan add the dry red chilies, peppercorns, fennel seeds, cumin seeds, coriander seeds and dry roast them until roasted well and fragrant. Be careful not to burn them.
- Let it cool down and grind them to a fine powder.
- Heat the oil in a pan. Add half of the curry leaves, onions and ginger garlic paste and saute them till the onions turn soft.
- Add the tomatoes and saute them till they become mushy.
- Add the turmeric powder, red chili powder, saute for a minute.
- Add mushrooms and saute till the water released by mushroom dries up which might take approximately 8-10 minutes.
- Add the grounded masala powder and the left over curry leaves. Stir well till the masala gets blended nicely with mushroom.
- Fry for about 5 minutes and add chopped coriander leaves, give a quick stir and take off the heat.
Notes
- Since it's a mushroom pepper fry, pepper is generously used in the recipe. You can adjust the amount of pepper as per your heat preference.
- Recommend to use whole peppercorns and not the store bought pepper powder. Using peppercorns gives the authentic and most flavoful taste.
Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedbacks, I would love to hear from you all. Have a wonderful weekend. Happy cooking!
