This quick and flavorful Spicy Indian Mushroom Fry transforms simple button mushrooms into a restaurant-style side dish using minimal ingredients. Ready in just 10 minutes, this dry mushroom recipe features aromatic Indian spices that pack a punch.
Sauteed Mushrooms are an awesome addition to our series of side dishes that can be paired with main courses. Check out other side dishes like Sauteed Spinach, Cucumber Carrot Salad, Carrot Coconut Salad and more.
Jump to:
- Ingredients Breakdown
- Kitchen Notes
- Instructions to make Mushroom Fry
- Mushroom Selection and Preparation
- Cutting Techniques
- Perfect Cooking Method
- Spice Tips
- Common Mistakes to Avoid
- Expert Tips
- Storage and Reheating
- Variations and Substitutions
- Equipment
- Equipment Tips
- Storage and Reheating
- Nutrition
- FAQ
- Related
- Pairing
- Mushroom Fry
Ingredients Breakdown
Only 4 ingredients to make Spicy Indian Mushroom fry.
- Button Mushrooms
- Choose fresh, firm mushrooms with a clean white color
- Avoid mushrooms with dark spots or slimy texture
- Each mushroom should feel springy when pressed
- Chili Garlic Powder
- This is the key to the dish's signature spicy flavor
- Look for Asian or Indian brands for authentic taste
- Contains both chili and garlic in one convenient blend
- Cumin Powder
- Use freshly ground cumin for the best aromatic flavor
- Essential in Indian cooking for depth of flavor
- Salt
- Regular table salt or sea salt works well
- Adjust according to your taste preferences
- Helps draw out moisture from mushrooms
See recipe card for quantities.
Kitchen Notes
- Quality Matters: Fresh ingredients make a significant difference in this simple recipe
- Spice Level: The recipe provides a medium heat level - adjust chili garlic powder to taste
Instructions to make Mushroom Fry
Super simple to make, prepare, fry mushrooms, add spices and toss.
- Prepare the Mushrooms
- Cook the Mushrooms
- Add Spices
- Toss and Serve
Mushroom Selection and Preparation
- Choose the Right Mushrooms
- Select firm, white button mushrooms with tight caps
- Avoid mushrooms with dark spots or open gills
- Medium-sized mushrooms work best for even cooking
- Cleaning Technique
- Use a dry paper towel or mushroom brush to clean
- Avoid washing with water as mushrooms absorb liquid quickly
- If needed, use minimal water and pat completely dry
- Clean just before cooking, not in advance
Cutting Techniques
- Uniform Slicing
- Cut mushrooms into even ¼-inch slices
- Consistent thickness ensures even cooking
- Keep stems if they're fresh and firm
- Remove any tough or discolored parts
Perfect Cooking Method
- Pan Selection
- Use a heavy-bottom non-stick pan or cast iron skillet
- Choose a pan large enough to avoid overcrowding
- A wider pan allows moisture to evaporate better
- Heat Management
- Start with medium heat to release moisture
- Don't rush the process - let mushrooms release natural water
- Avoid stirring too frequently; let them brown naturally
Spice Tips
- Timing Matters
- Add spices only after mushrooms release their moisture
- This prevents spices from burning
- Toast spices for 30 seconds to enhance flavor
Common Mistakes to Avoid
- Don't Overcrowd the Pan
- Cook in batches if needed
- Overcrowding leads to steaming instead of frying
- Avoid These Errors
- Don't add oil - mushrooms have natural moisture
- Don't add salt too early as it draws out moisture
- Don't stir constantly - allow proper browning
Expert Tips
- For Restaurant-Style Results
- Let mushrooms sear on one side before stirring
- Cook on medium-high heat for better caramelization
- Finish with a sprinkle of fresh cilantro for garnish
Storage and Reheating
- Store leftovers in an airtight container
- Consume within 2 days for best taste
- Reheat in a dry pan to maintain texture
These pro tips ensure your Indian Mushroom Fry turns out perfect every time, with restaurant-quality results at home.
Variations and Substitutions
Spice Variations
- Traditional Goan Style
- Add turmeric powder and garam masala for authentic Goan flavor
- Include green chilies and curry leaves for extra heat
- Mix in coriander leaves at the end
- South Indian Style
- Add black mustard seeds and curry leaves for traditional tempering
- Include asafoetida powder for authentic South Indian taste
- Mix fennel seeds with black peppercorns for enhanced flavor
Vegetable Add-ins
- Aromatics
- Add sliced onions for sweetness and depth
- Include bell peppers for crunch and color
- Mix in minced garlic for extra flavor
Protein Additions
- Nuts and Legumes
- Add cashews for protein and crunch
- Include green peas as an alternative
- Mix in tofu for extra protein
Base Ingredient Options
- Mushroom Choices
- Use button mushrooms or baby bella mushrooms
- Choose medium-sized mushrooms for best results
- Slice larger mushrooms into quarters
Remember to adjust cooking time based on any additions or substitutions to ensure proper doneness.
Equipment
- Heavy-bottomed pan or kadai
- Sharp knife for slicing
- Chopping board
- Measuring cups and spoons
Equipment Tips
- Use a wide pan to allow proper moisture evaporation
- Non-stick or cast iron pan works best for even heating
- Pan should be large enough to avoid overcrowding mushrooms
The beauty of this recipe is that it requires minimal equipment, making it accessible for home cooking.
Storage and Reheating
- Store in an airtight container in the refrigerator for 2-3 days
- Best consumed within 2 days for optimal flavor and food safety
- Keep leftovers covered to maintain freshness
Freezing Instructions
- Can be frozen for up to 1-2 months
- Divide into small portions before freezing
- Label containers with date before freezing
- Not recommended for meal prep
Reheating Tips
- Thaw frozen portions overnight in the refrigerator
- Reheat in a dry pan to maintain texture
- Do not refreeze after thawing as it poses health risks
Important Notes
- The dish may become slightly soggy when stored, so reheat carefully to restore texture
- Room temperature storage only safe for 6-8 hours
- Avoid adding extra water when reheating
Nutrition
One serving of Mushroom Fry, which is 1 cup (110 g cooked), contains 37 calories with 5g of protein, 1g of fiber and 5g of carbs.
FAQ
Store in an airtight container for 2-3 days in the refrigerator. Best consumed within 2 days for optimal flavor and texture.
Yes, cooked mushroom fry can be frozen for up to 1-2 months. Divide into small portions before freezing, and thaw overnight in the refrigerator. Do not refreeze after thawing.
Cook mushrooms in small batches to avoid overcrowding the pan. Use medium-high heat and let moisture evaporate completely while cooking.
Mushrooms are done when they turn light golden at the edges, the mixture becomes dry, and all water has evaporated. They should retain a slight crunch and not become mushy.
Related
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Pairing
These are my favorite dishes to serve with Mushroom Fry:
Mushroom Fry
Ingredients
- 2 lbs mushroom
- ½ tablespoon chili garlic powder
- ½ teaspoon salt
Instructions
- Prepare the Mushrooms: Clean the mushrooms thoroughly and slice them into thin pieces.
- Heat a dry pan on medium heat (no oil required)
- Cook the Mushrooms: Add the sliced 2 lbs mushroom to the pan and cook for 3-5 minutes, stirring occasionally, until they release their moisture and reduce in size.
- Add Spices: Sprinkle ½ tablespoon chili garlic powder and ½ teaspoon salt evenly over the mushrooms.
- Toss and Serve: Stir well to coat the mushrooms with the spices. Cook for another 2-3 minutes until the spices are fragrant.
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