This Pepper Mushroom Stir Fry – Easy Mushroom recipe is made with a few spices and pepper that is appetizing and perfectly nestled with tender mushrooms. Mushrooms bring amazing flavor to any dish. Mushrooms are a perfect example of how when you use great, plant-based ingredients, you don’t need to add much to make something flavorful.
What ingredients do I need to make Pepper Mushroom Stir Fry – Easy Mushroom ?
Oil, mustard seeds, ginger garlic paste, curry leaves, dried red chiles, onion, ground turmeric, ground coriander, ground cumin, red chili powder, ground black pepper, salt and mushrooms.
How do I make this Pepper Mushroom Stir Fry – Easy Mushroom recipe?
Mushrooms – I have used baby bella mushrooms. You could substitute any of your favorite mushrooms.
Prep the mushrooms-
Wipe the mushrooms off with a paper towel if they are NOT really dirty. If they are, quickly rinse them and dry them with a paper towel. I like to remove the bottom of the stem which is frequently dirty and sometimes a bit woody. Chop the mushrooms into 2 halves if small, or 4 pieces if large.
Cook-
Now, when it’s time to cook the mushrooms, make sure to choose the right pan/skillet. Use one that’s big enough to hold the total amount of mushrooms. I typically use a stainless-steel pan/skillet.
First, in a large, heavy-bottom skillet, heat oil over medium-high heat. Second, add in mustard seeds, ginger- garlic paste, curry leaves, dried whole red chili peppers and stir fry for about a minute to 2 minutes until the mustard seeds splutter.
Third, add in onions and cook until they are golden brown. Stir intermittently. Furthermore, add in ground turmeric, ground coriander, ground cumin, red chili powder, and cook on high heat for 2 to 3 minutes. Next add in mushrooms, black pepper, and salt. Let it cook on high heat for about 2 to 3 minutes until the mushrooms leave water and reduce slightly in size. Cooking on high heat prevents them from becoming soggy. Finally, turn off the heat and serve.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Pepper Mushroom Stir Fry – Easy Mushroom
Ingredients
- 4 tbsp oil of choice
- 1 tsp mustard seeds (rai)
- 1 and 1/2 tsp ginger garlic paste
- 10 curry leaves
- 3 whole dried red chili peppers
- 1 onion, medium (chopped)
- 1/4 tsp ground turmeric (haldi)
- 1 and 1/4 tsp ground coriander (dhaniya powder)
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp red chili powder (cayenne pepper)
- 1 tsp ground black pepper
- 1 tsp salt
- 16 oz mushrooms, (600 gms) (6.25 cups) mushrooms washed and cut in half (into 4 parts)
Instructions
Prep
- Wipe the mushrooms off with a paper towel if they are NOT really dirty. If they are, quickly rinse them and dry them with a paper towel. I like to remove the bottom of the stem which is frequently dirty and sometimes a bit woody. Chop the mushrooms into 2 halves if small, or 4 pieces if large.
Cook
- In a large, heavy-bottom skillet, heat oil over medium-high heat. Add in mustard seeds, ginger- garlic paste, curry leaves, dried whole red chili peppers and stir fry for about a minute to 2 minutes until the mustard seeds splutter.
- Add in onions and cook until they are golden brown. Stir intermittently. Next add in ground turmeric, ground coriander, ground cumin, red chili powder, and cook on high heat for 2 to 3 minutes.
- Next add in mushrooms, black pepper, and salt. Let it cook on high heat for about 2 to 3 minutes until the mushrooms leave water and reduce slightly in size. Cooking on high heat prevents them from becoming soggy. Finally, turn off the heat and serve.
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