Mushroom Pepper Fry is a spicy, tasty side dish made by sauteing mushrooms with pepper, spices, onions and capsicum. Mushroom Pepper Fry is quick to make dry curry and goes well with rice meal, roti and chapati. You can learn to make Mushroom Pepper Fry in this post with step by step pictures and video.
I have tasted mushroom pepper fry in a restaurant and I wanted to recreate the hotel style pepper mushroom at home too. So this time I took a pack of tender button mushrooms and made this spicy mushroom pepper fry yesterday to pair it along with pulao and it turned out finger lickingly good that the curry was almost over soon after I clicked, So I made it again with another cleaned batch of mushrooms to pair it with corn pulao for lunch.
About Mushroom Pepper Fry
Mushroom Pepper Fry is a popular South Indian dish that combines the earthy flavor of mushrooms with the aroma and spice of black pepper. It’s a simple yet flavorful recipe that can be served as a side dish for roti, chapathi, pulao or even plain rice.
This Mushroom Pepper Fry Recipe is a must try as it packed with so much flavors. If you are a mushroom lover this recipe is the one you need. With basic ingredients you can make this mushroom pepper fry quickly in few minutes.
Check out Mushroom Fry
Mushroom Pepper Fry Ingredients
- Mushroom – Tender button mushrooms are best suited for this recipe.
- Vegetables – Onion and capsicum are added along with mushrooms.
- Spices – Coriander seeds, black pepper and fennel seeds are used here.
- Tempering – A simple tempering with cumin seeds, curry leaves and red chillies are used.
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📖 Recipe Card
Mushroom Pepper Fry
Ingredients
- 200 gms mushroom washed & cleaned
- 1 big sized onion sliced
- 1 teaspoon ginger garlic paste
- 1/2 medium sized capsicum sliced thin
- salt to taste
To temper:
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- a small sprig curry leaves
- 2 small red chillies
To grind
- 1 tbsp pepper corns
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
Instructions
- To a mixer jar add 1 tablespoon whole black pepper, 1/2 teaspoon fennel seeds, 1/2 teaspoon coriander seeds.
- Grind it slightly coarse and set it aside.
- To a pan add 1 tablespoon oil – add 1/2 teaspoon cumin seeds – Let it splutter. Add 2 small red chillies, few curry leaves.
- Give a quick mix.
- Add 1 big sized onion sliced thin along with 1 teaspoon ginger garlic paste.
- Saute until golden.
- Add 300 grams mushrooms rinsed and cleaned.
- Keep flame in medium high and saute.
- Keep sauteing mushrooms will let out water.
- Keep sauteing in medium flame until it becomes dry.
- Add 1/2 of a medium sized capsicum thinly sliced.
- Saute for 2 minutes.
- Add prepared pepper mixture.
- Saute for 2 minutes and switch off.
- Enjoy hot!
Video
Notes
- Adding capsicum is purely optional but adds nice crunch and flavor to this dish.
- You can even add fennel powder and coriander powder instead of crushing. Add 1/2 teaspoon each.
- This is spicy fry so adjust spice powders if you want to reduce hotness.
- Adding freshly ground pepper powder gives a great flavor.
- This pairs well with phulka / white pulaos / or even with plain rice.
- Mushrooms cook faster so don’t overcook. No need to add water just saute in oil. Mushrooms will leave out water and that’s enough for it to get cooked.
- Make sure to fry in high heat after mushrooms are added.
Mushroom Pepper Fry Recipe Step by Step
1.To a mixer jar add 1 tablespoon whole black pepper, 1/2 teaspoon fennel seeds, 1/2 teaspoon coriander seeds.
2.Grind it slightly coarse and set it aside.
3.To a pan add 1 tablespoon oil – add 1/2 teaspoon cumin seeds – Let it splutter. Add 2 small red chillies, few curry leaves.
4.Give a quick mix.
5.Add 1 big sized onion sliced thin along with 1 teaspoon ginger garlic paste.
6.Saute until golden.
7.Add 300 grams mushrooms rinsed and cleaned.
8.Keep flame in medium high and saute.
9.Keep sauteing mushrooms will let out water.
10.Keep sauteing in medium flame until it becomes dry.
11.Add 1/2 of a medium sized capsicum thinly sliced.
12.Saute for 2 minutes.
13.Add prepared pepper mixture.
14.Saute for 2 minutes and switch off.
Enjoy hot!
Expert Tips
- Adding capsicum is purely optional but adds nice crunch and flavor to this dish.
- You can even add fennel powder and coriander powder instead of crushing. Add 1/2 teaspoon each.
- This is spicy fry so adjust spice powders if you want to reduce hotness.
- Adding freshly ground pepper powder gives a great flavor.
- This pairs well with phulka / white pulaos / or even with plain rice.
- Mushrooms cook faster so don’t overcook. No need to add water just saute in oil. Mushrooms will leave out water and that’s enough for it to get cooked.
- Make sure to fry in high heat after mushrooms are added.
Serving & Storing Suggestion
Serve hot with roti or pulao. Mushroom Pepper Fry keeps well in room temperature for a day and in fridge for another day. But I would suggest to consume it fresh.
sucheta dalvi
Dear Sharmi,
I see tomato in your pictures, but not in the list / is it red capsicum. Please clear it.
SHARMILEE J
Yes it is red capsicum…..
Dheepika Sankar
I tried this. It came out really well.. Thanks a lot..
AparnaRajeshkumar
lovely fry recipe . nice look
Deepa
I love mushroom. Will try definitely, superb.
Dipti Joshi
I like this dry preparation. I have already started imagining it as a stuffing into buns.
hemavardhini
Mouth drolling mushroom fry
Nupur UK-Rasoi
Lovely recipe as always Sharmi ! Wanted to tell you, one of my friend is a big big fan of your blog. She says if she has to look for some recipe, she explores your blog first and if she doesn't find it then moves on to Google.. you are an inspiration 🙂
Anu s kitchendelights
Tempting dry recipe…perfect to roll into chapatis.
Saraladevi Thangadurai
Wow looks so tempting….:-)
Sri Dhivya Siva Shankar
Can we use babycorn ingredient instead of mushroom??
SHARMILEE J
Yes you can….
Sathis kumar
Very nice sharmi
Nandhini V
Tried it and taste is good..keep IP the good work..God bless
Latha
I have always used mushroom in gravy or fried rice. After seeing this recipe, I tried it a couple of times and it has always been a big hit with my family. Thank you!
lavanyaaaa
This recipe came out very well.. Thanks a lot for sharing…
Padma Pai
tried it …and it was very yummy
Vaishali Kini
Tried it today…tasted awesome…thinking of using it in masala dosa instead of potato bhaji
lakshmi senthil
Good collection of recipes….I tried channa biriyani came out well… Going to try mushroom today…
Preethicka Cs
Sharmi, I and my husband love mushrooms, wanted to try after eating in a restaurant, found it on your blog. I tried this recipe, it was very delicious. Thanks a lot. After following ur blog I need not bother mommy for recipes. From now on I am preparing your recipes for a few veggies.
renuka
I tried out this recipe .. it tastes awesome.. thanks 🙂
Monisha
Very good recipe! We loved it! I reduced the peppercorns to 1 tso to suit our taste and followed the rest exactly. It was delicious, thank you!