Mushroom Pepper Fry

Mushroom Pepper Fry

Relish the earthy flavor of the mushrooms pairs beautifully with the sweet green peppers.Mushrooms cook very quickly, absorb flavors wonderfully and its meaty texture makes it a great vegetarian alternative to meat.

Time: 25 minutes


  • Mushrooms – 250 gms, white button mushrooms
  • Green capsicum – 1, large, chop into bite sized chunks
  • Onion – 1, large, sliced
  • Green chilis – 1, slit
  • Garlic – 3 cloves, finely minced
  • Ginger – 1/2″, finely minced
  • Lemon juice – 1 tsp (optional)
  • Curry leaves – a sprig
  • Black peppercorns – 3/4 tsp, freshly ground
  • Oil – 2 tbsps
  • Salt to taste
  • Coriander leaves for garnish


  • Clean mushrooms of all its dirt and trim the stems. Place them in salted boiling water for a mt. Strain and pat dry with a clean towel. Slice them and set aside.
  • Add oil in a wok or heavy bottomed vessel. Once hot, add garlic and saute for a few secs. Do not burn them. Add the sliced onions, minced ginger, green chilli and curry
  • leaves and saute for 3 mts.
  • Add the capsicum pieces and saute on medium high for 4-5 mts, tossing constantly so that they do not burn.
  • Add the sliced mushrooms, place lid and cook on medium flame until soft and cooked. Stir once in a while. If there is any liquid, cook till the liquid is absorbed. Increase
  • flame and toss the mushrooms so that they do not burn.
  • Add black pepper powder and salt and mix. Turn off flame, add lemon juice and mix. Remove to a serving bowl and garnish with fresh coriander leaves and serve warm.