mushroom fry

Mushroom Fry

By Swasthi on May 9, 2022, Comments, Jump to Recipe

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.


Mushroom fry

Mushroom Fry

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.

This is one of the many ways to stir fry mushrooms. For variation, you may also check out these stir fry dishes –
Garlic Mushroom
Chinese Chilli Mushrooms
Mushroom Pepper Fry.

Pro Tips

  • 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.

More Mushroom recipes,
Mushroom masala
Matar mushroom
Kadai mushroom

mushroom fry recipe

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.

crackling cumin

2. When they crackle, add 1 teaspoon ginger garlic paste and saute for about a minute until aromatic.

frying ginger garlic

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.

frying onions for mushroom stir fry recipe

4. Stir often and fry until they turn golden but not burnt.

golden fried onions

5. Add 1 chopped & deseeded tomato or half cup tomato puree. I pureed 1 tomato in a grinder.

addition of tomato to make mushroom fry

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).

onion tomato masala for mushroom stir fry

7. Add 1 sprig curry leaves, 1 teaspoon garam masala, ¾ teaspoon red chili powder and ⅛ teaspoon turmeric.

curry leaves spice powder for mushroom curry

8. Saute for 1 to 2 mins on a low flame until the curry leaves begin to smell good.

sauteing masala

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.

addition of cashews for mushroom curry

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.

cooking on a very low flame for mushroom curry

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.

addition of lemon juice salt for mushroom curry

Serve Mushroom fry with rice, roti, bread or chapathi.

mushroom fry

Faqs

Should I peel the mushrooms before cooking?

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.

Should I rinse the mushrooms?

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.

Why are my mushrooms chewy and rubbery?

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.

Related Recipes

Recipe Card

mushroom fry

Mushroom Fry

Mushroom fry is a delicious Indian side dish made by stir frying mushrooms with onions, tomatoes, spices and herbs. It tastes super delicious with a burst of flavors from the caramelized onions.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings2
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 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
  • teaspoon turmeric
  • 1 teaspoon garam masala or meat masala
  • teaspoon salt (adjust to taste)
  • 1 teaspoon lemon juice optional

Instructions

  • 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.

Notes

  1. Avoid rinsing mushrooms for too long as they absorb moisture and let out while stir frying. This makes soggy mushrooms.
  2. 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.
  3. 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.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Mushroom Fry
Amount Per Serving
Calories 283 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Sodium 493mg21%
Potassium 596mg17%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 7g8%
Protein 7g14%
Vitamin A 783IU16%
Vitamin C 38mg46%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Mushroom Fry recipe first published in February 2013. Updated and republished in May 2022.

Mushroom Fry

About Swasthi

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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5 stars
Tried hands at many of your recepie. Loved your snaps of dishes. They look beautiful. Could u post some quick-make dishes for lonesome people. Thanks

I tried it today.Came out to be extremely tasty

Hi. Can we do this with oyster mushroom? Hehe…

Tried this today and it was so delicious. Loved the addition of cashews to the mushrooms which makes it a good combination that worked really well.

Hi to you swasthi ji, I’m from South Africa an I often try to get new ideas to change my cooking style. I have tried your mushroom masala as well as the aloo jeera both dishes were spot-on delicious..thank you for your advice and inspiration.

Hi swasthi..
is there any specific time to soak cashews

Thank you Swasthi.. it came out yummy

5 stars
Hi swasthi,today I tried this mushroom curry and it turned out awesome..thanks for such a detailed note abt curry and the way to clean the mushrooms….u are awesome cook …. Today I got many appreciations for this mushroom curry….

5 stars
hi swathi,
its me sharmila.. the receipe of mushroom curry is very useful.. when i tried it comes out good with yummy taste.. thank you 🙂

Nice recipes… Thanks for all these….

5 stars
Thanks for sharing this recipe. I tried this for the first time. Everyone like it . yummy!!! :).
Got some cooking appreciation at home. Thats cool. Thanks to you! 🙂

5 stars
Very special recipe. Thanks

Superrrrrrrr.

5 stars
Turned out perfect!

5 stars
Was amazing, made it for dinner guests n it won accolades.

5 stars
yum, this turned out so good. can you also share a gravy recipe for mushroom

That's a nice one..looks very yum

this looks fabulous… mouth watering…

Perfect with chapathis..tempting

Mushroom has always been my favorite.. This curry looks delicious. <br />Thanks for the sharing the steps to clean the mushroom. :)<br /><br />

Hi Swasthi, your mushroom curry look very inviting. Love the combination with cashew nut. Thanks for sharing your delicious recipe.<br /><br />Have a nice week ahead,regards.

as usual a perfect recipe from you 🙂 liked your first click swasthi.. and particularly the foreground which makes it more attractive..