Mushroom Fry

I came across this wonderful recipe at I tried it right away and the end result was  very delicious. This fry goes well with both plain rice and chapatis. I’ve followed the instructions as it is with just a small tweak. I’ve used Hoko Bunapi mushrooms (one among several species of Shimeji mushrooms) to prepare the fry and we loved it’s taste. {I’ll post more information about mushrooms soon}.

WARNING: Many mushrooms are poisonous. Please buy mushrooms from a reliable grocer or market.


Mushrooms: 300 gms

Onion: 1 medium; finely sliced

Tomato: 1 medium; finely chopped

Ginger Garlic Paste: 1 teaspoon

Coriander Powder: 1 teaspoon

Cumin Powder: 1 big pinch (optional)

Turmeric Powder: ¼ teaspoon

Garam Masala Powder: 1 teaspoon

Cumin Seeds: ¼ teaspoon

Garlic Cloves: 3-4; roughly crush or chop (adjust as per taste)

Oil: 1 tablespoon

Butter: 1 tablespoon (soft butter)

Pepper Powder: 1 big pinch

Green chillis: 3; finely chopped (adjust as per taste. Can be replaced by chilli powder)

Salt: as per taste

Coriander Leaves: 1 Spring; finely chopped

Lemon Juice: 1-2 teaspoons (adjust as per taste)

1. Heat oil in a pan. Add cumin seeds and let them crackle. Add curry leaves, chopped green chillis and saute.

2. Add sliced onion and saute till transparent.

3. Add ginger garlic paste and saute till the raw smell is gone.

4. Add salt and turmeric powder. Saute for few seconds.

5. Add chopped tomatoes and cook till they wilt.

6. Add the washed mushrooms and cook till they are soft.

7. In another pan, add butter. Once it melts, add crushed garlic, pepper powder, cumin powder and saute till garlic turns light brown in colour.

8. Add coriander powder (and chilli powder, if using) and saute. Take care that these are not burned.

9. Add the cooked mushroom mixture, garam masala powder and cook till the moisture evaporates.

10. Sprinkle the lemon juice and chopped coriander leaves. Mix well and remove from heat. Serve hot with rice or chapatis.


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