Quick and delicious, this mushroom pepper fry features a classic combo of mushrooms stir-fried in aromatic spices. You’ll love it as a great side dish for family meals, or roll it in a wrap for an amazing lunch box idea.
Although mushroom pepper fry sounds very Chinese, this particular dish is flavored with loads of Indian spices.
This mushroom recipe is all about one of the the simplest ways to enjoy a delicious meal. Start with heating up a little oil in a frying pan followed by quick sautéing of ginger and garlic. We’ll also stir fry few sliced onions and green chilies.
To spice up this mushroom pepper fry, you’ll need to add ground turmeric, ground coriander and garam masala. Quickly sauté them in oil, and we’ll then add delicious bell peppers and sliced tomatoes. These two veggies obviously make this stir-fry vibrant and lip-smacking.
Once they’re lightly fried in the spices, you’ll add the hero ingredient - mushrooms. As the name suggests, this stir-fry needs plenty of ground black pepper. Add a generous amount of pepper to level up the deliciousness factor.
And done! A quick and easy mushroom pepper fry for an amazing side dish idea.
Mushroom Pepper Fry
Ingredients
- 200 g button mushrooms sliced
- 1 onion finely chopped
- 1 big bell pepper capsicum, sliced
- 1 small tomato sliced
- 1 green chili sliced
- 2 garlic cloves chopped
- 1 inch piece fresh ginger julienned
- ¼ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 tablespoon garam masala
- 1 tablespoon freshly ground black pepper
- 1 vegetable/ chicken stock cube
- 1 tablespoon oil
- Curry leaves or coriander leaves cilantro, to garnish (optional)
Instructions
- Heat oil in a heavy bottomed pan, and fry garlic and ginger for a while. Add sliced onion and green chilly, and fry again. When onion slices turn brown, fry ground turmeric, ground coriander, and garam masala.
- Once it’s done, you can add capsicum and tomato slices. Mix well and allow it to cook for some time. Now it’s time to add mushrooms. Also add the stock cube and mix well. Cover the pan with a lid and simmer over low to medium heat until the mushrooms are cooked well.
- When done, add black pepper and coriander leaves, and serve.
Notes
Nutrition
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