Mushroom Pepper Fry Dry – Restaurant Style
Pepper Mushroom Dry Recipe
Mushroom Pepper Fry is a perfect dish for those who love plant-based food with a non-veg feel. Mushrooms, especially button mushrooms, make a great substitute for meat due to their hearty texture. This South Indian-style recipe is packed with flavor, featuring a special spice blend with black pepper, cumin, and coriander. In my household, we often pair Mushroom Pepper Fry with sambar rice or rasam rice, making it a delicious, spicy, and satisfying meal. If you’re looking for a quick, tasty, and healthy dish, this Mushroom Pepper Fry is the way to go!
Mushroom Pepper Fry is a perfect dish for those who love plant-based food with a non-veg feel. Mushrooms, especially button mushrooms, make a great substitute for meat due to their hearty texture. This South Indian-style recipe is packed with flavor, featuring a special spice blend with black pepper, cumin, and coriander. In my household, we often pair Mushroom Pepper Fry with sambar rice or rasam rice, making it a delicious, spicy, and satisfying meal. If you’re looking for a quick, tasty, and healthy dish, this Mushroom Pepper Fry is the way to go!
- 200 gms Button mushrooms, sliced (or substitute with cauliflower)
- 1 large Onion, finely chopped
- 1/4 medium-sized Tomato, finely chopped
- 2 tbsp Ginger garlic paste
- 1/2 tsp Red chili powder
- 1/4 tsp Garam masala powder
- 3 tbsp Oil
- Few Curry leaves (optional)
- 2 Dry red chilies
- 2 tbsp Whole black pepper
- 1 tsp Saunf (fennel seeds)
- 1 tsp Cumin seeds (jeera)
- 1 tbsp Coriander seeds
- Wash the mushrooms and peel off the skin. Peeling helps avoid washing them for too long.
- Slice the mushrooms and set them aside.
- Prepare all the ingredients as this stir fry cooks quickly.
- Roast all the items listed under "Special Spice Mix" (dry red chilies, whole black pepper, saunf, cumin seeds, and coriander seeds) in 1 tsp of oil.
- Allow the roasted spices to cool.
- Grind the spices into a fine powder and set it aside.
- Heat oil in a pan.
- Add finely chopped onions and sauté until they turn golden.
- Add ginger garlic paste and sauté until the raw smell disappears.
- Add chopped tomatoes to the pan and sauté them until they mix well with the onions and soften.
- Add the sliced mushrooms to the onion-tomato mixture.
- Add red chili powder, salt, and garam masala powder (use Kashmiri chili powder for color and mild spice).
- Sauté the mixture for 2-3 minutes until the mushrooms release water and the mixture starts to dry out.
- Once the water from the mushrooms dries out, add the ground Special Spice mixture.
- Stir well until all the spices are mixed with the mushrooms. Adjust the quantity of the spice mix according to your taste.
- Serve the Mushroom Pepper Fry with roti, rice, or dosa.
- You can also use this as a filling for modaks, samosas, or even stuffed dosas like mushroom masala roast.
- Enjoy this delicious, spicy South Indian-style Mushroom Pepper Fry!
Expert Tips for Perfect Mushroom Pepper Fry
- You can substitute mushrooms with sliced cauliflower for a different variation.
- This recipe works well with mutton or chicken too, using the same method.
- The special spice mixture can be ground into a fine powder and stored for future use. It’s great for enhancing potatoes, cauliflower, and other vegetables.
- Since mushrooms are bland, you may need to add more masala to boost the flavor.
- Be cautious when adding salt to mushrooms, as some varieties contain natural salt. Always taste and adjust accordingly.
- Mushrooms release water when cooked, so you don’t need to add extra water for cooking.
- If you use Kashmiri chili powder, increase the quantity since it's milder and gives a vibrant red color to the dish.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
