MUSHROOM PEPPER FRY
 
Prep time
Cook time
Total time
 
Recipe type: appetizer, side, vegetarian, vegan, gluten free
Serves: 2
Ingredients
  • 8 ounce box button Mushrooms
  • 1 onion
  • 4 green chillies, finely chopped (I used 3 jalapenos)
  • 1 Capsicum/bell pepper, chopped into bite sized pieces
  • Bunch of curry leaves
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tbsp freshly ground pepper
  • 2 garlic cloves, minced
  • ½ tsp finely chopped ginger
  • salt, to taste
  • 2 tbsp olive oil
Instructions
  1. Wash the mushroom well, removing any dirt. Remove the stem of mushrooms and chop the mushrooms into quarters.
  2. Chop the onions into wedges.
  3. In a pan, heat 1 tbsp of olive oil, and sauté the sliced onions. When they get translucent add curry leaves and sauté in high flame until dry.
  4. Add chopped bell peppers, green chillies and fry for another 3-5 minutes. Remove this mix and keep in a bowl you plan to spread the dish in.
  5. In the same empty pan, add 1 tbsp olive oil.
  6. Once the oil is hot add mustard seeds and cumin seeds and let sizzle for a few seconds. Add in the ginger and garlic. Add in the chopped mushrooms Cook it well until the mushroom becomes tender. Add a pinch of salt to mushrooms.
  7. Add the cooked onions mixture and mix both well. Add in freshly ground pepper. Cook for 2-3 minutes covered and then cook on high till all moisture evaporates. Adjust seasoning.
  8. Serve hot with fried rice, noodles or roti (Indian tortilla).
Recipe by The Novice Housewife at https://novicehousewife.com/2012/09/05/a-belated-gmt-mushroom-pepper-fry/