Mushroom Pepper fry | Pepper Mushroom

ABOUT

Mushroom Pepper fry also called Pepper mushroom is a simple delicious and healthy recipe made with mushrooms, onions, bell peppers, fennel seeds, cumin and pepper sauteed in ghee. They are served hot with either roti, pulka, paratha, dosa or as a filling in Kathi roll, Frankie and also a great side dish for flavored rice like ghee rice,plain peas pulao, jeer rice , garlic rice etc.,

Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants and therefore a great substitute for high fat foods like red meat. They may also mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes.

This is my dad’s most favorite dish and every time he would ask me to do it for him!! This mushroom pepper fry is so easy to make and a perfect recipe for beginners as well to people who want a quick and tasty meal since this can be made under 20 minutes.

MAJOR INGREDIENTS

Mushrooms

For this recipe we are using common mushroom also called button white mushrooms which are generally available in supermarkets. Make sure the mushrooms are white and fresh which adds freshness and taste to the dish. If the mushrooms are old, it spoils the dish as well as it is not good for your health leading to unwanted food poison. So avoid mushrooms which are blackish or grayish.

Pepper

This recipe gets the pungent spice from the pepper powder. It is recommended to freshly grind the pepper rather using pepper powder since it gives that freshness and true spice to the recipe. Pepper powder that is bought from store might not give you the fresh mouth feel. In the absence of fresh pepper, you can definitely use the store bought pepper powder.

Fennel seeds

Fennel seeds balances the spice of pepper and gives a beautiful taste. As mentioned in pepper, we have used fresh fennel and powdered it. You can use store bought fennel powder too.

Cumin seeds

Cumin seeds adds a depth to the dish and gives an earthy flavor. It also disperses the flavor throughout the dish. Since there is no other masala added, fennel and cumin plays a major role in providing that aroma and taste to the dish.

Ginger and garlic

Ginger & garlic are finely chopped and used. If you don’t have them, add store bought ginger garlic paste. Garlic and mushrooms are like close friends, they always compliment each other and adds a great taste to the overall dish. Ginger helps in reducing the gas formation since for some people mushrooms are gaseous.

Onions and Capsicum

Onions are either sliced and used or finely chopped based on your liking. Capsicum adds a crunchy texture as there is no major elements to give that feel. However in the absence of capsicum, it can be avoided and in such cases reduce the pepper and fennel quantity by 1/2 tsp.

TIPS AND NOTES

1. The spiciness of the entire dish depends on the pepper quantity, so adjust it accordingly. In case you are not a fan of pepper, you can add 1 tsp pepper and 1/2 tsp red chilli to balance the pepper flavor.
2. Tomatoes are usually not added but if you want to increase the quantity or if you like tangy flavor , you can add 1/2 No. tomato (finely chopped). But I also skip tomatoes for this recipe.
3. Capsicum must not be sauteed too much and must retain its crunchiness.
4. Since pepper taste is little dominating, we have added ghee which balances the taste and enhances the flavor. You can replace it with coconut oil/ normal oil for vegan version
5. Instead of tempering first, cook the onion, capsicum, mushroom and masala first. Once everything is done, add tempering like mustard, curry leaves, green chilli and garlic sauteed in ghee finally over the dish. This gives a glossy and aromatic finish.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

1. Wash the mushroom thoroughly in water twice or thrice and slice each of them into two or three slices
   
2. For the masala powder, add fennel seeds, cumin and pepper to a mixer jar and grind to a medium fine powder (not too coarse).
   
   
3. To a pan, add ghee or oil, mustard seeds and let it crackle
   
4. Add the curry leaves, green chilli and red chilli
   
5. Add the ginger and garlic and saute them for few seconds till aromatic
   
6. Now add the Onions (finely chopped), turmeric powder and saute till onions turn translucent and raw smell of turmeric goes.
   
7. Once the onion is sauteed, add the capsicum and saute for a minute. It has to be crunchy and not too soft. At this stage if you wish you can add tomatoes too (I have skipped as I feel it doesn’t suit the taste of this dish)
   
8. Now add in the mushrooms and drizzle some water
   
9. Add the salt as required and close the lid for the mushroom to cook soft.
   
   
10. Once the mushrooms are cooked , it leaves some water and now add the masala powder and mix well. Saute for a minute till aromatic.
    
    
11. Serve it with your favorite dish!! Enjoy
    
    Happy Eating!!
    

STORAGE

Any dishes with mushroom holds good for a day. More than that, even if it is good to taste avoid it as old mushrooms are not good for your health.

*The nutrition details are for information purpose only and are not accurate