Mushroom Fry is a no-fuss quick recipe that can be made with any kind of mushrooms. This stir fry is popular in Goa and is known as Mushroom Chili Fry. In South India, it is commonly known as Mushroom Pepper Fry.
It requires very few ingredients and can be made in a jiffy. The spiciness of the mushrooms comes mainly from the combination of green chilies and black pepper powder, which makes this dish very tasty. You have to try it once to believe how easy it is to prepare this restaurant style mushroom fry at home.
I have made this fry with white button mushrooms since that is what I had with me. You can make with any type of mushrooms available. My favorite is the meaty baby portabella mushrooms.
This mushroom chili fry can be served as an appetizer or as a stuffing to make wraps, sandwiches etc. It also makes an excellent side dish for rice or roti. So here comes the recipe and enjoy.
Recipe for Mushroom Fry:
Preparation Time: 10 minutes
Cooking Time:10 minutes
Serves: 2-4 (depending on how you serve)
Mushroom – ½ lb
Onion – 1 (cut lengthwise)
Garlic – 3-4 cloves (finely chopped)
Green Chilies – 2 or 3 (slit)
Red chili powder – 1/4 tsp
Black Pepper powder – 1 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Salt – to taste
Coriander Leaves (Cilantro) – for garnishing
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Curry Leaves – few
Clean the mushroom by wiping with a damp kitchen towel. I prefer not to wash it with water as the mushroom has lot of moisture in itself. Any extra water used for washing makes it difficult to fry.
Chop the mushrooms vertically into thin slices to retain the mushroom shape.
Now heat oil in a kadai or deep sauce pan and add mustard seeds, cumin seeds and curry leaves.
When the mustard seeds pop, add the sliced onions, green chilies and chopped garlic. Sauté until the onions turn translucent.
Next add the mushrooms and fry on medium flame for about 6 minutes or until all the moisture from the mushrooms dries up.
Now add salt, red chili powder, black pepper powder, turmeric powder and garam masala. Sometimes, I like to add 1/4 cup of sliced capsicum (bell peppers) at this stage to make the dish colorful but it is optional.
Fry everything for another 2-4 minutes till the mushroom pieces are nicely browned.
Switch off and take it in a serving dish. Garnish with coriander leaves and a piece of lemon. Mushroom chili fry or mushroom pepper fry is ready to serve.