Mushroom fry is a delicious dish made by sautéing sliced mushrooms in oil or butter with spices and seasonings. It can be served as a side dish or as a vegetarian main course.
In this mushroom fry, fresh, flavorful button mushrooms are sautéed with onions, green chilies, and a few spices. The recipe is straightforward to follow. Try it out since I have no doubt that you’ll enjoy it.
This recipe is also great as an appetizer at parties or with naan and roti. You can stuff rolls, wraps, and tortillas with this mushroom fry, which is an intriguing additional way to eat it. also works as a quick lunch item.
Ingredients for mushroom fry
- 500 grams of mushrooms, sliced
- 2 tablespoons of vegetable oil or butter
- 1 teaspoon of cumin seeds
- 1 onion, chopped
- 1 teaspoon of ginger-garlic paste
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- Salt to taste
- 1 tablespoon of chopped coriander leaves for garnish
Instruction for mushroom fry
- Heat oil or butter in a pan and add cumin seeds.
- Once the cumin seeds start to splutter, add chopped onion and sauté until they turn translucent.
- Add ginger-garlic paste and sauté for a minute.
- Add sliced mushrooms and stir well.
- Add red chili powder, turmeric powder, and salt to taste. Mix well.
- Cover the pan and cook the mushrooms for about 10-15 minutes until they are soft and tender.
- Remove the lid and cook for a few more minutes until all the water evaporates and the mushrooms are dry.
- Garnish with chopped coriander leaves and serve hot.
Mushroom fry can be served as a side dish or as a main course with steamed rice, roti, or naan. You can also serve it as a topping on a pizza or use it as a filling for sandwiches or wraps.
Garnish with some freshly chopped coriander leaves for added flavor and presentation. You can also serve it with a side of cucumber raita or tomato chutney to balance out the flavors.
Tips and variation
- Use fresh mushrooms for the best flavor and texture. Avoid using mushrooms that are slimy or have dark spots.
- Wash the mushrooms before slicing them. Use a paper towel to gently wipe off any dirt or debris.
- Use a non-stick pan or a well-seasoned cast-iron skillet to prevent the mushrooms from sticking to the bottom.
- Cook the mushrooms on high heat initially to release their moisture. Once the water has evaporated, reduce the heat to low and cook them until they are dry and golden brown.
- Add spices and seasonings according to your taste preference. Adjust the amount of red chili powder based on how spicy you like your food.
- Add a pinch of sugar or lemon juice to balance out the flavors if needed.
- Don’t overcrowd the pan with mushrooms. Cook them in batches if necessary to ensure even cooking.
- Q: Can I use canned mushrooms?