Mushroom Pepper Fry

Mushroom Pepper Fry

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.

Course Side Dish, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2


  • 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


  1. Chop Onions vertically and chop capsicum. Cut mushrooms in half.

    Heat oil in a pan and add onions and saute until translucent.

  2. Add ginger-garlic paste to it and saute for a few seconds.

    Then add capsicum and saute for a few seconds.

  3. Add garam masala powder and salt to it and saute for a minute.

    Add chopped mushrooms into it and saute for a minute.

  4. 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.

  5. 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.

Recipe Notes

I haven't used water at all for this recipe, but if needed, we can add little bit of water. 


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