Mushroom Pepper Fry

Mushroom pepper fry is a delicious South Indian restaurant style appetizer recipe. This recipe is made with mushroom and capsicum and is flavoured with pepper powder. This mushroom and pepper stir fry turns hot and spicy and is delicious. Best part is it gets ready in just 20 minutes from start to finish. Get step by step pictures to make pepper mushroom recipe.

This vegan mushroom pepper fry is very easy to cook. Just sauté curry leaves, onion, chilies, capsicum and mushroom. Add black pepper powder and mix well. The result is spicy and tasty mushroom recipe which can be cooked in a jiffy. Serve with a slice of lemon.

You might like other mushroom recipes like:

• Mushroom chilli 65
• Mushroom ghee roast
• Kadai mushroom
• Mushroom masala
• Mushroom xacuti
• Semolina mushroom
• Crispy mushroom pepper fry
• Butter garlic mushroom with soy sauce

Ingredients to make pepper mushroom recipe:

• Mushroom: Use button mushrooms to make this delicious crispy mushroom pepper fry recipe. You can even use oyster or portobello mushrooms. Just use any edible mushroom which brings out the earthy flavour in this recipe.
• Vegetables: Onion and capsicum are the two vegetables used in this mushroom capsicum fry recipe.
• Ginger and garlic: Ginger and garlic are the two ingredients which go hand in hand in adding pungent flavour to the recipe.
• Curry leaves: Curry leaves are used in this recipe to provide an earthy flavour. This is optional, but if added takes the dish to entirely different taste level.
• Chillies: Dry red chillies and green chillies are the two types of chillies added for providing the correct amount of heat in this recipe. This can be altered as per taste.
• Spices: Black pepper powder and cumin powder are the two spice powders used in this recipe. Black pepper powder is the star in this recipe. The quantity of the two spice powders can be altered as per your taste.

How to make mushroom pepper fry dry?

• In a skillet, add oil, curry leaves and chillies and fry for some time.
• Add onion, ginger and garlic and cook till garlic becomes aromatic.
• Add capsicum and cook for 3 minutes and then add mushroom and cook with pan covered. Do not add water, as mushroom will release water.
• After mushroom is cooked, add spice powder i.e. black pepper powder, cumin powder and salt to taste and mix well.
• Garnish with finely chopped coriander leaves.

How to serve pepper fry mushroom?

This South Indian spicy mushroom recipe can be served with steamed rice or jeera rice along with masoor dal. It can also be served with fried rice as a side dish. You can serve it with chapatis and bread too.

You might like other appetizer recipes like:

• Paneer manchurian
• Pepper prawns
• Chicken 65
• Prawns 65

This South Indian mushroom pepper fry masala recipe is one of the first recipes that I tried in a restaurant after shifting to Bangalore. Ever since then this mushroom recipe was on the weekly menu and we just love it. Today after many years, I thought of updating the recipe with step by step pictures.

Tips to make mushroom recipe with capsicum and pepper powder:

• Curry leaves is an optional ingredient. But I recommend it in this dish.
• Spice levels may be altered as per your taste.
• You can add 1/2 cup water to get mushroom pepper gravy.

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5 from 32 votes

Mushroom Pepper Fry

This vegan mushroom pepper fry is very easy to cook. Just saute curry leaves, onion, chillies, capsicum and mushroom. Add black pepper powder and mix well. The result is spicy and tasty mushroom recipe which can be cooked in a jiffy. Serve with a slice of lemon.  

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Appetizer, Appetizers, Sides

Cuisine: Indian, South Indian

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 200 gm button mushroom sliced
• 1 medium sized onion julienned
• 1 medium sized capsicum julienned
• 1 tablespoon garlic minced or paste
• ½ tablespoon ginger minced or paste
• 10 curry leaves
• 2 green chillies slit
• 3 dry red chillies
• 2 tablespoon black pepper powder
• 1 teaspoon cumin powder
• To taste salt
• 2 tablespoon oil

Instructions

• Heat a skillet, add oil. After oil gets heated, add curry leaves and red chillies and fry for 1 minute.
• Add onion and saute till onion turns pinkish.
• Add ginger and garlic and cook till garlic becomes aromatic.
• Add capsicum and cook for 5 minutes.
• Add mushroom and cook with pan covered. Do not add water, as mushroom will release water.
• After mushroom is cooked, add black pepper powder, cumin powder and salt to taste and mix well.
• Garnish with finely chopped coriander leaves.

Video

Notes

• Curry leaves is an optional ingredient. But I recommend it in this dish.
• Spice levels may be altered as per your taste.
• You can add 1/2 cup water to get mushroom pepper gravy.

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Note: The recipe was published on 1st Feb 2013 and is republished with step-by-step images.