Mushroom fry is a delicious Indian side dish of stir fried mushrooms, made under 30 minutes. Sliced mushrooms with caramelized onions and a few spices makes this dish super delicious with tons of flavors. Serve this simple mushroom fry with plain rice, roti or any flatbreads. It also goes well as a filling in your sandwiches and rolls.
This recipe can be used as a base for any stir fry with vegetables. Though a lot of Indian stir fry dishes are made sans onions and tomatoes, this mushroom fry recipe uses onions to impart a caramelized flavor. Tomatoes are added for that slight tang.
The basic fresh spices like ginger, garlic and green chilies add a refreshing spicy zing to the mushroom fry. Though curry leaves are optional I recommend them for a South Indian touch.
A handful of cashews make a great addition to the dish. Apart from adding some protein, cashews also provide some crunchy texture and taste to this mushroom stir fry. You can replace cashews with green peas, paneer, tofu or boiled eggs.
Though the ingredients used in this stir fry recipe is somewhat similar to a curry recipe, it is the stir frying that makes this dish completely taste different.
Stir frying brings out the earthy flavor of the mushrooms. While we stir fry the mushrooms, the onions get caramelized and impart their unique caramelized flavors.
- A lot of food experts suggest not to rinse the mushrooms as they can soak up moisture and affect the texture. It is up to you but I personally prefer to give them a quick rinse whether organic or not.
- Avoid rinsing or soaking up mushrooms too long in water. They absorb water and let out all of the moisture while cooking and eventually turn out soggy.
- Rinse them directly under running water & chop while you saute/stir fry the onions and tomatoes. Doing this early will most likely discolor the mushrooms.
- The recipe can be made with garam masala but store bought meat masala makes the dish just fabulous. If possible use it.
- You can also add bell peppers, peas, paneer, tofu or boiled eggs for variation.
How to Make Mushroom Fry (Stepwise photos)
If you want to use cashews, soak ¼ cup split cashews in water for 15 mins. Chop 1 onion finely and puree 1 tomato.
1. Heat 2 tablespoons oil in a pan. Add half teaspoon cumin seeds.
2. When they crackle, add 1 teaspoon ginger garlic paste and saute for about a minute until aromatic.
3. Add 1 fine chopped onion (about ¾ to 1 cup). Stir fry the onions. You want you can add 1 slit green chili here.
4. Stir often and fry until they turn golden but not burnt.
5. Add 1 chopped & deseeded tomato or half cup tomato puree. I pureed 1 tomato in a grinder.
6. Stir fry until the raw smell goes away from the mixture. Continue to stir fry until the masala turns aromatic and deep in color (check the next picture).
7. Add 1 sprig curry leaves, 1 teaspoon garam masala, ¾ teaspoon red chili powder and ⅛ teaspoon turmeric.
8. Saute for 1 to 2 mins on a low flame until the curry leaves begin to smell good.
Make Mushroom Fry
9. Add 1½ cups sliced mushrooms and ¼ cup soaked and drained cashews or peas. Sprinkle ¼ teaspoon salt evenly. Don’t worry about the salt at this stage, your mushrooms won’t turn soggy because the onions and tomatoes will soak up all of the moisture.
10. Stir fry for 2 to 3 mins on a high heat. If the mushrooms let out moisture continue to stir fry on the high heat. If the mushrooms are dry then reduce the heat and stir fry until they turn tender, cooked but not soggy.
Some kind of mushrooms are better cooked covered. The mushrooms I buy are directly from the farm, not refrigerated so they don’t let out moisture at all what ever. So I have to cover and cook on a low flame until the mushrooms are cooked.
11. Make sure you don’t overcook the mushrooms. When the mushrooms are done, you should also smell the caramelized onions. Taste test and adjust salt if needed and add 1 tsp of lemon juice. This is optional.
Serve Mushroom fry with rice, roti, bread or chapathi.
No! Mushrooms don’t need to be peeled like vegetables. In the modern days, most edible mushrooms are cultivated in clean environment so they don’t need to be peeled.
It is a myth that rinsing mushrooms makes them waterlogged. Rinse them briefly, pat dry, slice and stir fry right away on a moderately high heat.
Mushrooms are like sponge, they absorb water if you rinse them too long. Rinsed mushrooms should be sautéed on a high heat and not cooked on a low heat. Low heat causes them to steam, turning them chewy & rubbery.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ cup white button mushrooms (10 to 12 medium sized, more if you want)
- ¼ cup cashews or grean peas
- 1 onions (¾ to 1 cup finely chopped)
- 1 tomato (finely chopped or ½ cup pureed in grinder)
- 1 teaspoon ginger garlic paste
- 1 green chili slit (optional)
- 1 to 2 sprigs curry leaves
- ½ teaspoon cumin seeds
- 2 tablespoons Oil
- ¾ teaspoon red chili powder
- ⅛ teaspoon turmeric
- 1 teaspoon garam masala or meat masala
- ⅓ teaspoon salt (adjust to taste)
- 1 teaspoon lemon juice optional
- Chop onions, slit green chilies. Soak cashews for 15 minutes in water or rinse green peas, drain them and set aside.
How to Make Mushroom Fry
- Heat oil in a pan. Add cumin seeds. When they begin to splutter add the ginger garlic paste and saute on a medium heat until aromatic. Do not burn.
- Add onions and green chili (option). Stir fry them evenly till they turn brown, not burnt. While the onions fry, rinse and chop the mushrooms.
- Next add tomato and stir fry until the moisture dries up and the raw smell goes away.
- Add chili powder, garam masala, curry leaves and turmeric. Saute until the onion tomato mixture turns aromatic and comes together.
- Add chopped mushrooms, drained cashews and salt. Stir fry on a high flame till you begin to get an aroma of roasted masala and mushrooms.
- If the masala begins to stick to the pan, reduce the heat and constantly stir fry until the mushrooms are tender, cooked and not soggy. If the mushrooms let out moisture, immediately increase the flame to highest and stir fry.
- Do not overcook as mushrooms tend to become soggy very fast. Turn off the heat. Taste test and add more salt if required.
- Sprinkle some lemon juice and give a good mix while serving. Serve mushroom fry with rice and ghee, roti, chapathi or bread.
- Avoid rinsing mushrooms for too long as they absorb moisture and let out while stir frying. This makes soggy mushrooms.
- Replace cashews with green peas, boiled eggs, tofu or paneer. If using paneer or tofu, add them during the last 2 mins of cooking. I personally prefer to crumble the paneer before adding because cubes don’t soak up any flavor because this is a dry dish.
- While stir frying if your mushrooms are too dry, you may cover and cook. This depends on the kind of mushrooms.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Mushroom Fry recipe first published in February 2013. Updated and republished in May 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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