Pepper Mushroom | Mushroom Pepper Fry

Today I am sharing with you a super simple and absolutely yummy dish that puts the spotlight on: Mushrooms!!

So, how many of us really know about the goodness these little fellows carry with them? Mushrooms are high in proteins, low in cholesterol, help strengthen our immune system, high in vitamins and mineral... oh the list goes on... to read a whole lot of amazing facts about this nature's superfood, check out this link here: Mushrooms: Health & Nutrition.

I am a huge fan of mushrooms. However, I haven't been too experimental and have only stuck to the good-old Button Mushrooms till now. Oh, there are tonnes of varieties out there! I am happy with my always reliable button-mushrooms that I haven't felt the need to try out any other variant as yet. There is a lot you can make with just these that you will never tire of them. Button mushrooms are the most common variety and very easy to handle. Yeah, the cleaning part can get cumbersome as these guys need to be washed, washed and washed again till you can be sure you have gotten your mushrooms clean and ready to cook. They are grown at the soil level and hence need to be thoroughly cleaned prior to cooking. But once, that is done, you are good to go and the cooking takes but just a few minutes.... Mushrooms cook real fast!

So, this recipe here is a super simple and absolutely delicious preparation of button mushrooms seasoned with a whole lot of spices. It gets done in no more than 15 minutes and trust me on this, you will get back to making this again and again and again! In 2 weeks, I have made it thrice already :) Tastes super yum with just plain rice, but you could team it up with anything you fancy. First, just try it out and then get experimental with your pairing :)

Adapted from: here

Serves: 2

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:
Button Mushrooms - 200 gms
Pepper Corns - 1 tbsp

Onion - 1 big, sliced

Fennel Seeds - 1/4 tsp
Dry Red Chillies - 2-3
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Oil - 2 tbsp
Curry Leaves - a few
Salt a needed.

Method

• Crush the pepper corns into coarse powder and keep aside. Roughly crush the fennel seeds as well.
• Heat oil in the pan, toss in the roughly crushed fennel seeds, dry red chillies and onions. Saute till the onions caramelise.
• Add in the ginger garlic paste, turmeric powder,  chilly powder, coriander powder and salt. Mix well and fry well for about 2 minutes.
• Toss in the cleaned and diced mushrooms and mix well so as to ensure the spice mixture coats the mushrooms well.
• Add the curry leaves and saute. Adding in the curry leaves towards the end of the cooking, ensure the aroma of the curry leaves stay fresh.

Note: Don’t add water because the salt releases the water in the mushroom so cover and cook well.

• Finally throw in the crushed black pepper powder and mix well. Switch off the stove and serve hot with rice.