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    You are here: Home / Recent Posts / Mushroom Pepper Fry

    Mushroom Pepper Fry

    Last Updated On: Dec 11, 2023 by Sharmilee J

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    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.

    More mushroom recipes here

    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.

    If you have any more questions about this Mushroom Pepper Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Mushroom Pepper Fry Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Mushroom Pepper Fry

    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.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings2
    AuthorSharmilee J

    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.
    Nutrition Facts
    Mushroom Pepper Fry
    Amount Per Serving (75 g)
    Calories 101 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 14mg1%
    Potassium 309mg9%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 1126IU23%
    Vitamin C 40mg48%
    Calcium 37mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    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.


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    Filed Under: capsicum recipes, For chapathi,parotta,poori, Mushroom Recipes, RandomPosts, Recent Posts, restaurant style recipes, Sharmis Passions

    Reader Interactions

    Comments

    1. sucheta dalvi

      April 23, 2014 at 5:39 am

      Dear Sharmi,
      I see tomato in your pictures, but not in the list / is it red capsicum. Please clear it.

      Reply
      • SHARMILEE J

        April 23, 2014 at 12:55 pm

        Yes it is red capsicum…..

        Reply
      • Dheepika Sankar

        October 03, 2014 at 1:05 am

        I tried this. It came out really well.. Thanks a lot..

        Reply
    2. AparnaRajeshkumar

      April 23, 2014 at 5:52 am

      lovely fry recipe . nice look

      Reply
    3. Deepa

      April 23, 2014 at 6:05 am

      I love mushroom. Will try definitely, superb.

      Reply
    4. Dipti Joshi

      April 23, 2014 at 11:23 am

      I like this dry preparation. I have already started imagining it as a stuffing into buns.

      Reply
    5. hemavardhini

      April 23, 2014 at 12:42 pm

      Mouth drolling mushroom fry

      Reply
    6. Nupur UK-Rasoi

      April 23, 2014 at 3:00 pm

      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 🙂

      Reply
    7. Anu s kitchendelights

      April 24, 2014 at 6:22 am

      Tempting dry recipe…perfect to roll into chapatis.

      Reply
    8. Saraladevi Thangadurai

      April 24, 2014 at 8:32 am

      Wow looks so tempting….:-)

      Reply
    9. Sri Dhivya Siva Shankar

      May 09, 2014 at 10:43 am

      Can we use babycorn ingredient instead of mushroom??

      Reply
      • SHARMILEE J

        May 09, 2014 at 1:55 pm

        Yes you can….

        Reply
      • Sathis kumar

        May 13, 2014 at 9:28 pm

        Very nice sharmi

        Reply
    10. Nandhini V

      June 23, 2014 at 6:49 am

      Tried it and taste is good..keep IP the good work..God bless

      Reply
    11. Latha

      November 17, 2014 at 1:28 pm

      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!

      Reply
    12. lavanyaaaa

      November 26, 2014 at 1:30 am

      This recipe came out very well.. Thanks a lot for sharing…

      Reply
    13. Padma Pai

      December 18, 2014 at 6:26 pm

      tried it …and it was very yummy

      Reply
    14. Vaishali Kini

      March 17, 2015 at 4:52 pm

      Tried it today…tasted awesome…thinking of using it in masala dosa instead of potato bhaji

      Reply
    15. lakshmi senthil

      June 20, 2015 at 4:55 am

      Good collection of recipes….I tried channa biriyani came out well… Going to try mushroom today…

      Reply
    16. Preethicka Cs

      July 02, 2015 at 10:45 pm

      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.

      Reply
    17. renuka

      August 13, 2015 at 3:01 pm

      I tried out this recipe .. it tastes awesome.. thanks 🙂

      Reply
    18. Monisha

      January 16, 2025 at 10:49 am

      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!

      Reply
    5 from 7 votes (6 ratings without comment)

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