Mushroom Pepper Fry Recipe

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems if needed and halve or quarter mushrooms so pieces are roughly uniform (about 1–1.5 cm thick).

Slice the onion into thin half-moons. Cut green bell pepper into strips ~1 cm wide. Finely mince garlic and ginger. Slit or chop green chilies. Chop cilantro and spring onions for garnish.

Heat oil

In a large wide skillet or nonstick pan, heat 3 tablespoons vegetable oil over medium-high heat until shimmering but not smoking.

Sauté aromatics

Add minced garlic, ginger and green chilies to the hot oil. Sauté for 20–30 seconds until fragrant, stirring constantly to avoid burning.

Cook onions

Add the sliced onions and a pinch of salt. Sauté on medium-high heat for 4–5 minutes, stirring occasionally, until onions are translucent and begin to brown at the edges.

Add mushrooms

Add the prepared mushrooms in a single layer if possible. Cook undisturbed for 2–3 minutes to allow browning, then stir and continue cooking another 4–6 minutes until mushrooms release their moisture and are golden-brown. If the pan becomes very dry before color develops, add 1 tablespoon oil.

Add bell pepper

Add the sliced green bell pepper and continue to stir-fry for 2–3 minutes. Keep vegetables slightly crisp — cook longer (3–4 more minutes) if you prefer softer peppers.

Spice the dish

Lower heat to medium and sprinkle in turmeric, coriander powder, cumin powder, red chili powder and coarsely crushed black pepper. Stir thoroughly to coat mushrooms and peppers with the spices and cook for 1–2 minutes to remove raw spice taste.

Season and finish

Add salt, garam masala and 1 teaspoon soy sauce (if using). Stir well and cook for another 1 minute. Squeeze in 1 teaspoon lemon juice (or add vinegar) to brighten flavors, tasting and adjusting salt or pepper if needed.

Turn off the heat. Sprinkle chopped cilantro and spring onions over the mushroom pepper fry and give a final toss. Transfer to a serving dish.

Serve hot as a veg entree with steamed rice, chapati, or as a side with noodles or grilled breads.