I love cooking mushrooms. They are easy to cook and tasty too. Also the earthy flavour and meaty texture of the mushrooms, adds substance to many vegetarian dishes. I never hold myself back, when it comes to experimenting recipes with mushrooms. This recipe ‘mushroom pepper fry’ is my favourite among them. The stir fried mushrooms blend well with the pepper to give a sharp spicy flavour. Though the temptation to take in a sip of water, while relishing it, is always there, I never give in to it as the water swipes away the spicy feeling which lingers on the taste buds.Enjoy the delicious combination of mushroom and ‘the spicy’ pepper.
- 3 cups Button mushroom
- 1 tsp cumin seeds
- 1 Onion (finely chopped)
- 1 Tomato (finely chopped)
- 3 tsp of Vegetable oil/Olive oil
- 1/4 tsp Chilli powder (use the powder which has more colour and less spice)
- A few curry leaves(optional)
- 1 tsp Ginger-garlic paste
- 4-5 green chillies finely chopped(optional-use only if spice is required)
- 2 tsp Black pepper corns ( coarsely powdered)
- Salt to taste
- Finely chopped coriander leaves/cilantro for the garnish
- Soak the mushrooms in hot water with a little turmeric and salt in it. Then wash/clean the mushrooms and dice it in halves.
- In a heavy bottom pan, add oil and cumin seeds. Fry for 3-4 seconds.
- Add finely chopped onion, green chillies, ginger-garlic paste and curry leaves. Sauté on high heat till onions turn translucent.
- Add the tomato and chilli powder, stir fry. Now add diced mushrooms and fry constantly till the water dries completely. Once dried, take care that it does not stick to the pan.
- Add the coarsely ground pepper powder and mix well. Fry for 3-4 minutes.
- Now add salt. Salt added towards the end prevents the mushroom from getting soggy.
- When the dish looks dry and has attained a nice dark colour, it is ready to be served.
- Garnish with finely chopped coriander leaves/cilantro.
- Serve as a ‘starter’ or as a side dish with rice or rotis.
Preparation Time: 20 minutes