Mushroom Fry Recipe

Clean & slice mushrooms

Wipe mushrooms with a damp paper towel to remove dirt. Trim stems if needed. Slice larger mushrooms into 1/4-inch (6 mm) slices; keep small ones halved or whole.

Thinly slice the onion. Dice the tomato. Chop the green bell pepper into 1/2-inch pieces. Mince garlic and ginger. Chop cilantro and slit or finely chop green chilies.

Heat oil and temper spices

Place a large skillet or nonstick pan over medium heat. Add oil and let it warm for 30 seconds. Add mustard seeds and cumin seeds. When mustard seeds start to pop (about 20–30 seconds), reduce heat to medium-low to avoid burning.

Sauté aromatics

Add minced garlic and ginger and sauté for 30–45 seconds until fragrant. Add the sliced onions and green chilies. Cook, stirring frequently, until onions are translucent and beginning to brown at the edges (4–6 minutes).

Add vegetables

Add diced bell pepper and cook for 2 minutes until slightly softened. Then add the diced tomato and cook for 2–3 minutes until the tomato breaks down and becomes pulpy.

Add mushrooms and spices

Increase heat to medium-high, add the sliced mushrooms to the pan and spread them in a single layer. Sprinkle turmeric, red chili powder, coriander powder, salt, and black pepper evenly over the mushrooms. Do not stir for 2 minutes to allow the mushrooms to sweat and brown on one side. After 2 minutes, stir and continue to cook, stirring occasionally, for 6–8 minutes until mushrooms have released their moisture and are golden-brown.

Adjust moisture & finish

If the pan becomes dry or the spices look too concentrated, add 1–2 tablespoons of water and stir to deglaze any browned bits. Continue cooking another 1–2 minutes until the water evaporates and mushrooms are glossy but not soggy.

Final seasoning

Sprinkle garam masala and drizzle lemon juice over the mushrooms. Stir to combine and cook for 30 seconds. Taste and adjust salt or chili as needed. Turn off heat and fold in chopped cilantro.

Transfer the mushroom fry to a serving dish. Serve hot as a side with rice, roti, or as a filling for wraps. Leftovers keep covered in the refrigerator for up to 3 days.