Mushroom pepper fry is another very easy recipe from me. A warm recipe for chill season. Also it serves as a best starter or as a side dish for all occasions. Coarse-grounded pepper used at the end of the recipe gives it a nice hot taste and warmness. Other than that, the recipe is a very simple one.
The recipe is prepared with no water. Mushroom cooks on its own juice and it gives a nice texture to it. The touch of pepper at the end gives the recipe a whole lot of change in taste. Capsicum gives a nice flavor to the recipe. As a whole, you will definitely get an out-of-world taste from this simple recipe.
Let’s start the recipe.
Mushroom Pepper Fry
A mushroom recipe prepared with cooking mushroom on its own juice and by adding pepper at the end.
- 2 no Big Onions
- 1 no Capsicum (medium size)
- 200 gms Mushroom (Button type)
- 1 tsp Ginger-Garlic Paste
- 1 tsp Garam Masala
- 1 tbsp Pepper Powder - coarsely grounded
- 1 tbsp Oil
- Salt as needed
Chop Onions vertically and chop capsicum. Cut mushrooms in half.
Heat oil in a pan and add onions and saute until translucent.
Add ginger-garlic paste to it and saute for a few seconds.
Then add capsicum and saute for a few seconds.
Add garam masala powder and salt to it and saute for a minute.
Add chopped mushrooms into it and saute for a minute.
Close with a lid and low simmer the stove and cook mushrooms on its own juice.
Open in between to check for not burning up the recipe.
It will take around 8 to 10 minutes for the mushrooms to cook.
Once the mushrooms are cooked well, add freshly grounded pepper powder to the recipe and mix well for a minute.
Mushroom Pepper Fry is ready to serve hot as a snack or as a side dish.
I haven't used water at all for this recipe, but if needed, we can add little bit of water.