#Mushroom fry, a simple, quick, easy to make, tasty dry fry prepared with Indian mushrooms...##

Mushroom fry

Mushroom fry, a simple, quick, easy to make, tasty dry fry prepared with Indian mushrooms

                                                     

mushroom fry

Mushroom fry is one of those easy to make stir fry dishes that makes for a delicious side with chapati or rotis. Mushrooms hold a special place in my kitchen and its a shame that I have not blogged any mushroom recipes except for the restaurant style mushroom pepper fry which is my son’s favorite. I usually make mushroom dishes for our evening meal and I do not shoot images after 4 pm hence you will not find them on my food blog.

I have received many requests for mushroom recipes Indian style like mushroom masala, mushroom manchurian, chilli mushroom, mushroom biryani and of course andhra style mushroom dishes. I have decided to do a series on mushroom recipes for my dear readers and am starting off on a very simple yet extremely flavorful mushroom fry.

                                                                                                                                                                                                how to make mushroom fry

Learn to make mushroom fry indian style

Mushroom fry recipe

• Prep time: 20 min
• Cook time: 20 min
• Serves: 5

Main Ingredients:

1. mushroom

Ingredients

• Edible white mushrooms - 3 cups, cleaned, skin peeled and sliced
• Onions - 2, medium, sliced
• Tomato - 1, medium, chopped
• Green chilis - 2, slit lengthwise
• Ginger garlic paste - 1 tsp
• Crushed black pepper powder - 6- 7 peppercorns
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 1/2 tsps
• Saunf powder - 3/4 tsp
• Garam masala powder - 1/4 tsp
• Coconut Milk - 1/4 cup (optional)
• Lemon juice - 1 tsp
• Ghee - 2 tbsps
• Oil - 2 tbsps
• Fresh coriander leaves - 2 tbsps for garnish

Method

1. Clean mushrooms of all its dirt, trim the stems and slice them. Place them in salted boiling water for 30 seconds. Strain and pat dry with a clean towel.
2. Heat ghee in a cooking vessel and saute the sliced mushrooms for 6-7 mts on low medium flame. Remove from vessel and set aside.
3. In the same vessel, add the oil and heat it. Add the sliced onions and saute for 4-5 mts. Add ginger garlic paste and green chilis and saute for 5 more mts till oil separates.
4. Add turmeric powder, red chili powder, coriander powder and saunf powder and and mix. Add the chopped tomatoes and saute for 5-6 mts.
5. Add the sauteed mushrooms and mix well. Add few tbsps water, coconut milk and salt and mix. Simmer on low medium flame for 10 mts or till there is no moisture and has a semi wet or dry consistency.
6. Increase flame and saute for a mt, tossing the contents continuously so that it does not burn.
7. Add garam masala powder, freshly crushed pepper corns and lemon juice and mix. Turn off flame.
8. Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm with chapati, roti or rice.

Tips

• If you do not have coconut milk on hand, add a tbsp of malai or cashew nut paste mixed in little water.
• Vegans can omit ghee and use oil.