Mushroom Pepper Fry
This easy and quick mushroom pepper fry is a flavor bomb, replete with black pepper and curry leaves.
Servings: 5
Calories: 67kcal
Equipment
- 1 Frying Pan
- 1 slotted spoon
- 1 chopping board
- 1 set of measuring cups and spoons
- 1 knife
Ingredients
- 2 tsp peanut oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 dry red chilies
- 12 curry leaves
- 5 garlic cloves peeled and chopped
- 1 cup onions thinly sliced
- 3/4 tsp freshly ground black pepper powder or ground white pepper (refer notes)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp red chili powder
- 12 oz mushrooms sliced thinly (350g in weight)
For garnish
- 10 curry leaves
Instructions
- Heat a pan with peanut oil. When the oil has heated up, add the mustard seeds, fennel seeds, cumin seeds, dry red chilis and curry leaves.
- Allow the spices to crackle and add the finely chopped garlic. Wait for the garlic to begin to brown.
- Now, add the finely chopped onions and stir to combine. Saute the onions till they are pink and translucent.
- At this stage, add the ground spices and mix well. Cook this mixture for 20 to 30 seconds on low heat, taking care not to burn it.
- Tip in the sliced mushrooms next and toss well to ensure that spices, garlic and onions are well incorporated with the mushrooms.
- As the mushrooms cook, they will begin to release water. Allow them to cook in this water till they are reduced by half in volume. Cook further on medium heat until all the moisture has dried out.
- The whole process takes anywhere between 7 to 8 minutes, depending on the pan size and the heat.
- When done, finish with fresh curry leaves. Serve hot.
Notes
- For cleaning your mushrooms, place them in a colander. Wash them under running water. Wipe them dry with a tissue paper. When done, allow them to dry completely before cooking.
- I used a small coffee grinder to grind my pepper corns. You can use white or black pepper here, however, black pepper is recommended.
- To make this fry, I have used a mix of brown and white button mushrooms.
- While I add the mushroom stalks too, you can skip them if you prefer.
- Slice the mushrooms thinly. This helps in faster cooking.
- Mushrooms are 90% water. For this reason, allow them to cook fully before adding salt. If you add salt before the mushrooms are cooked, they will become mushy since the salt makes them release more moisture.
- There are different versions to this recipe. Some involve marinating and deep frying the mushrooms. But I prefer this version since it is low in oil.
- In the video for this recipe, I have used ground white pepper since that is what I had on the day I shot the video.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 392mg | Fiber: 4g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 92mg | Calcium: 78mg | Iron: 9mg
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