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11 MINS delivery
Mushroom Fry
Serves 2
20 mins
120 Kcal
Mushroom fry is a highly aromatic dish which is perfect as an everyday lunch/dinner. It is a savoury, spicy dish that can be eaten with rice or roti. A mushroom fry recipe generally involves saut ing fresh mushrooms in oil, adding onions, garlic, and a mix of spices that contain turmeric, cumin, and garam masala, to form an appetizingly aromatic and delicious dish. The beauty of mushroom fry lies in its versatility. You can use any variety of mushrooms, button mushrooms, shiitake, or portobello, depending on availability and preference. As the mushrooms cook, they absorb the spices, bringing about a rich, earthy flavour. Mushroom fry is a very dish you can serve both over rice and on its own - quite sure to please most, especially those who like bold, spicy flavours.
Ingredients required for Mushroom Fry
- 200 gms mushroom
- 200 gms bell pepper
- Salt
- 2 tbsp cooking oil
- 1 tsp garlic
- 1 tsp black pepper
- 2 tbsp soy sauce
- Coriander
Cooking steps for Mushroom Fry
- 1Start this recipe of mushroom fry by peeling and chopping 200 gms of bell peppers, preferably a mix of red, yellow, and green, into thin strips.
- 2Add to that 200 gms of mushrooms sliced into thin strips.
- 3You can use any type of mushroom for this recipe, though preferably button mushrooms and cremini mushrooms particularly do well since they absorb flavours well without losing their tender texture.
- 4Set aside the vegetables and heat 2 tablespoons of oil in a pan over medium heat.
- 5Heat in oil and throw in 1 teaspoon of minced garlic. Saut garlic until golden brown and aromatic.
- 6Now put the sliced bell peppers and mushrooms into the pan with the fried garlic.
- 7Stir-fry the vegetables for about 5 to 7 minutes or when they have softened but retained crunch.
- 8The key to a successful stir-fry is to cook the vegetables at high temperature for a short time so that the bell peppers do not overcook and are crunchy, yet the mushrooms get soft and release their moisture but not soggy.
- 9Stir the vegetables at times so they cook well and do not stick to the pan.
- 10Add salt to taste, then stir in a teaspoon of black pepper for some spice and meatiness.
- 11For a dash of umami, add 1 teaspoon of soy sauce. Soy sauce uses a deep savoury flavour with just a hint of sourness.
- 12Stir-fry everything together so the flavours can distribute evenly throughout the vegetables.
- 13Once everything is well combined and the flavours have seeped into one another, take that pan off the stove.
- 14Garnish with some chopped coriander leaves to experience the freshness against the richness of soy sauce and earthiness from the mushrooms.
- 15Sesame seeds can be sprinkled for some crunch, too if you want to add on top.
- 16Serve this mushroom fry hot, either as a side dish accompanying rice or flatbreads or as a snack to be eaten alone with your favourite dipping sauce.
- 17This recipe of mushroom fry is a good source of fiber, vitamins, and minerals and fills you up with very low calories from both bell peppers and mushrooms.