Mushroom Pepper Fry Recipe | Quick and Easy Button Mushroom Starter Recipes | Chef Ruchi

Learn how to make Mushroom Pepper Fry at home with our Chef Ruchi

Mushroom Pepper Fry is a delicious and flavorful dish that combines the earthy taste of mushrooms with the boldness of black pepper.
This Mushroom Pepper Fry is a quick and easy dish that’s perfect for a weeknight dinner. The combination of mushrooms and pepper gives it a rich and robust flavor that’s sure to be a hit. Adjust the spice levels to suit your taste, and enjoy this tasty vegetarian dish!

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Ingredients:
1½ tbsp Oil
1 tsp Mustard Seeds
2 Dried Red Chillies
2 Green Chillies
¼ tsp Asafoetida
6-8 Garlic Cloves (sliced)
12-14 Curry Leaves
1 Onion (sliced)
1 Tomato (chopped)
20-25 Button Mushrooms (thick slices)
1 tsp Coriander-Cumin Seed Powder
½ tsp Red Chilli Powder
A pinch of Turmeric Powder
1 tsp Garam Masala Powder
1 tsp Cornstarch
Salt (as per taste)
Coriander Leaves (chopped)
Black Peppercorns (crushed)
Coriander Leaves (for garnish)

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If you’re a big fan like me of mushrooms, this is a recipe that you shouldn’t miss. So let’s see a quick and easy recipe for mushroom pepper fry. In a pan, let’s heat up 1.5 tbsp of oil. Once the oil is nice and hot, let’s add in a teaspoon of mustard seeds,

2 dry red chillies, 2 green chillies, I’ve just cut them into half, 1/4 teaspoon of Asafoetida, 6-8 garlic sliced, few curry leaves, let the garlic change colour. Next add in 1 onion shredded, cook the onion till nice and soft.

The onions are cooked and now I’m going to add in 1 tomato finely chopped, cook the tomatoes till nice and soft, Here I have 20-25 mushrooms that I’ve cut into thick slices, cook the mushroom down, they’re going to shrink a lot in size, so make sure you cut them into big pieces.

While the mushrooms are cooking, let’s add in all the dry spices. I have coriander, cumin seed powder here, so around a teaspoon of that, 1/2 a teaspoon of red chilli powder, just a pinch of turmeric powder, 1 teaspoon of garam masala powder.

As you can see, the mushroom has oozed out a lot of water, so just to thicken the gravy, I’m going to sprinkle a teaspoon of corn starch or corn flour, give it a stir, the mushrooms have cooked down completely, turn off the flame and now I’m going to add in salt,

Coriander leaves and some crushed pepper. Salt to taste, coriander leaves, and our star ingredient, some crushed pepper, make sure it’s coarsely ground and not a fine powder. This can be eaten just by itself like an appetizer or can be eaten with hot rotis or paratha.

Do give this quick and easy recipe a try. and I’ll see you soon, bye bye.