Pepper Mushroom Stir Fry - Easy Mushroom

Shilpa

Pepper Mushroom Stir Fry - Easy Mushroom

This Pepper Mushroom Stir Fry 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.

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Prep Time 2

Cook Time 8

Total Time 10

Servings: 5

Course: Side Dish

Cuisine: Indian, Indian Food

Ingredients Method

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)

Method

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.