Mushroom Pepper Fry is a recipe that I keep going back to because of its simplicity and perfection when it comes to flavours. This mushroom pepper fry recipe uses just a handful of fresh ingredients and the results are phenomenal! You will get a hint of Kerala food as the spices and way of cooking is similar. And mopping these juicy mushrooms with some crispy dosa, appam or some malabar porottas will make a delicious vegetarian feast right at the comfort of your home.
This mushroom pepper fry is a vegan recipe. It tastes incredible. The deliciousness of this recipe has only one reason – the use of fresh spices. For instance, the black pepper powder and fennel powder that you use in this recipe has to be absolutely fresh. Take some seeds, slightly roast them on a pan and grind them as a part of your preparation. The only way to ensure a simple recipe tastes good is by ensuring you have the freshest and best quality ingredients possible. And this mushroom pepper fry calls for it.
Whoever has made this recipe has loved it. I posted the video two weeks ago on my YouTube channel and I got so many messages on my Instagram saying they loved the recipe, the ease of it and how good it tasted. This mushroom pepper fry is one of my favourite recipes and if you are a mushroom lover, you must try this spicy and desi version. I am sure you will fall in love with it.
Let’s take a look at the recipe:
Preparation time – 15 minutes
Cook time – 20 minutes
Serves – 2-3 people
- 200 g button mushrooms, each cut in half
- 3 tbsp mustard oil (can be substituted with any oil of choice)
- 1/2 tsp mustard seeds
- 1 dried red chilli
- 1 cup finely chopped onions
- 7-8 fresh curry leaves
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 1 tbsp freshly ground black pepper powder
- 1 tsp fennel powder
- 1/2 tsp cumin powder
- Salt to taste
- 1 tbsp lime juice
- Wash and clean the button mushrooms. Pat dry them with a paper towel so that there is no excess water in them. Cut each mushroom into half.
- Dry roast some black pepper corns in a pan till they turn aromatic. Cool them down and grind them in a mortar pestle or a grinder. It’s essential that we use fresh black pepper powder in this recipe.
- Follow the same procedure for the fennel and cumin powder. Dry roast fennel seeds and cumin seeds in a pan till they turn aromatic. Once cool, grind them into a powder.
- Heat oil in a skillet or pan. Once the oil is hot, add some mustard seeds and allow them to splutter.
- Temper with one dried red chilli.
- Add the onions and stir till they turn translucent and start to brown. Add a few curry leaves.
- Once the onions brown, add the fresh ginger and garlic paste. Stir till the raw aroma of the ginger and garlic completely fades.
- Add the chopped mushrooms and let them sit on the pan for three minutes. This will help them brown evenly and not become soggy.
- Stir the mushrooms with the rest of the spices till they start to shrink and change colour. Add more fresh curry leaves for flavour.
- Season with freshly ground black pepper powder, fennel powder and salt.
- Once the mushrooms are thoroughly cooked, add salt to taste.
- Pour the lime juice and mix well. The lime juice will help deglaze the pan.
- Serve hot with dosa, appam or malabar porotta.
This mushroom pepper fry is perfect for a busy day. It tastes authentic and the flavours are just on point. The fresh fennel, black pepper and cumin powder just elevate the flavour quotient to a whole new level.
I hope you try out this easy and delicious mushroom pepper fry soon.If you do, let me know how it turned out for you.