Mushroom pepper fry

Mushroom pepper fry is a simple, healthy & delicious South Indian dish made with mushrooms, bell peppers, curry leaves, fresh ground black pepper & fennel seeds. This unique and super flavorful mushroom pepper fry is one of the best you can make in just 25 mins. It goes so well with plain rice, chapati, paratha, phulka or roti. I also use it as a stuffing in sandwiches and kathi rolls.

The unique flavour & the taste comes from the fresh ground pepper, fennel seeds and curry leaves. This mushroom pepper fry is great to enjoy during the monsoon & winter.

Pepper mushroom, Egg pepper fry, Pepper chicken & pepper mutton are some of the popular pepper dishes found on the South Indian restaurant menus.

Mushrooms and capsicum make a great pair in stir fry dishes, curries and even in fried rice. This mushroom pepper fry can also be made without capsicums but you will miss the delicate flavor they impart to the dish.

For variations, you can substitute mushrooms with any other veggies or with even boiled eggs in the recipe. I have this baby corn fry made following the same.

Tips

Spice powder: Fennel seeds balance the pungent and hot flavors of black pepper. Also they impart some sweet flavors. The combination of these 2 spices is what makes this a great dish. So for best flavors use both of them.

Tomatoes & onions: I also make this a lot of times without tomatoes and onions too. The dish turns out super good even without them. In that case all you need is mushrooms & bell peppers.

Tomatoes add a slight tang and flavor to the mushroom pepper fry. Onions impart a sweet and crunch in the dish.

You can also use tri-colored bell peppers as each one of them have a different flavor and taste.

How to make mushroom pepper fry

1. Add 1 teaspoon black pepper and ½ teaspoon fennel seeds (saunf) to a grinder/blender. You can adjust the quantity as needed. But this is the quantity I use and the flavors are slightly overpowering, that is how we like. If you like the mild flavors then use ¾ tsp pepper and ¼ tsp saunf.

2. Powder them and set aside.

3. Heat a pan with ghee or oil. Fry cumin seeds and chopped garlic until a good aroma comes out.

4. Optional – You may skip the tomatoes completely from the recipe. Add deseeded tomatoes. (either pureed, chopped finely or cubed). I prefer to use large cubes, as it becomes easy to discard the tomato skin once cooked. Also sprinkle salt and turmeric.

5. I covered and cooked on low flame until they turned soft. While the tomatoes cook, rinse the mushrooms and slice them slightly thick or as desired.

6. Cook until the tomatoes turn mushy. If using puree cook until it thickens. When the tomatoes turn soft, I discard the skin with the help of a fork.

7. Add sliced onions and capsicum. You can add in deseeded slit green chilies if using.

8. Saute for 2 to 3 mins on a medium high heat until the raw smell of the onions goes away.

9. Add sliced mushrooms.

10. Fry for 3 mins on a medium high flame, until slightly tender. Add pepper and fennel powder along with curry leaves. If you see the mushrooms letting out moisture, stir fry on the highest heat.

12. Stir fry for another 2 to 3 mins until the mushrooms are done to your liking. We prefer a slight crunch in the mushrooms. Don’t overcook them to the extent they become soggy.

Serve it with rice, roti or even as a filling in sandwiches and wraps.

More Mushroom recipes
Mushroom masala
Chilli mushroom
kadai mushrooms
Mushroom curry
Matar mushroom

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