Mushroom Fry is a dry roast south indian style curry. Mushroom Fry is a popular vegetarian side dish that can be served with rice, roti etc. Mushroom Fry Recipe is explained here with step by step pictures and video for easy understanding and reference.
Mushroom fry can be served as a delightful appetizer, side dish with rice or Indian bread (roti, naan), or even as a filling for sandwiches or wraps. Enjoy! Mushroom Fry tastes so good with roti, rice etc.
About Mushroom Fry
This Mushroom Fry is my recent try. I experimented this recipe with prawns and it came out super good so slightly tweaked the recipe and tried it with mushrooms and we all loved it, this goes well with rice / rotis. This is a dry mushroom stir fry, it is sure better than deep fry versions…now don’t under estimate it – the flavour is so good which blends well with mushrooms.
Mittu runs miles away when I say mushrooms, So I make mushrooms mostly in weekdays. The first time I tasted mushroom was at my friends house during christmas, we 3 of us were invited for christmas lunch, it was wide spread with so many varieties of food and mushroom masala was one of the items served. I instantly loved it and from there my relationship with mushroom started and it is still going strong though it slipped many times in between.
More Mushroom Recipes here
Mushroom Fry Ingredients
- Mushrooms – Choose tender, fresh mushrooms.
- Curd – Use thick curd if your curd id watery then hung it in a cloth then use it.
- Onion, Garlic – Onion adn garlic adds great flavour to this dish.
- Spice powders – The basic spice powders like turmeric powder, red chilli powder, coriander powder and garam masala powders are used.
- Tempering – A basic tadka is done using cumin seeds, red chillies and curry leaves.
If you have any more questions about this Mushroom Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter.
Tried this Mushroom Fry Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe
Mushroom Fry
Ingredients
For the marinade:
- 400 gms mushroom cleaned
- 3/4 cup thick curd
- 1 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Others
- 1 tablespoon garlic chopped finely
- 1 medium sized big onion chopped finely
- 1 teaspoon fennel seeds
- 1 tablespoon grated coconut
- 1 tablespoon coriander leaves chopped finely
- salt to taste
To temper
- 2 tablespoon oil
- 1/2 teaspoon cumin seeds
- a small sprig curry leaves
- 4 red chillies
Instructions
-
Clean mushroom and slice each mushroom into 3-4 slices depending on how big it is. To a mixing bowl add 400 gms mushrooms along with 3/4 cup thick curd, 1 teaspoon ginger garlic paste, salt to taste, 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder.
-
Mix it well so that the masalas are evenly coated. Do not add water. Set aside.
-
To a pan add 1 teaspoon fennel seeds. Dry roast until crisp.
-
Crush it coarsely using a mortar and pestle and set it aside.
-
Now to the same pan add 2 tablespoon – add 1/2 teaspoon cumin seeds let it splutter, add few curry leaves 4 red chillies, fennel seeds powder, 1 tablespoon garlic.
-
Saute for a minute until garlic turns golden.
-
Add 1 medium sized onion finely chopped along with required salt.
-
Saute until golden.
-
Add the mushroom marinade.
-
In medium high heat give a quick saute.
-
It will start letting out water.
-
Cook covered in medium high heat for 3 mins.
-
Open give a quick stir then cook in medium heat until it becomes dry.
-
Keep stirring in between and cook until almost dry and roasted well.
-
Add 1 tablespoon coriander leaves and 1 tablespoon grated coconut. Though coconut is optional it gives a nice texture to the fry.
-
Give a quick mix and switch off.
-
Mushroom Fry is ready!
Video
Notes
- Check the detailed cleaning and cutting procedure of mushrooms here.
- This is spicy fry so adjust spice powders if you want to reduce hotness.
- This pairs well with phulka / white pulaos / or even with plain rice.
- Mushrooms cook faster so don’t overcook. No need to add water. Mushrooms will leave out water and that’s enough for it to get cooked.
- Don’t add water while marinating just toss it thats enough.
Nutrition
Mushroom Fry Step by Step
1.Clean mushroom and slice each mushroom into 3-4 slices depending on how big it is. To a mixing bowl add 400 gms mushrooms along with 3/4 cup thick curd, 1 teaspoon ginger garlic paste, salt to taste, 1/4 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder.
2.Mix it well so that the masalas are evenly coated. Do not add water. Set aside.
3.To a pan add 1 teaspoon fennel seeds. Dry roast until crisp.
4.Crush it coarsely using a mortar and pestle and set it aside.
5.Now to the same pan add 2 tablespoon – add 1/2 teaspoon cumin seeds let it splutter, add few curry leaves 4 red chillies, fennel seeds powder, 1 tablespoon garlic.
6.Saute for a minute until garlic turns golden.
7.Add 1 medium sized onion finely chopped along with required salt.
8.Saute until golden.
9.Add the mushroom marinade.
10.In medium high heat give a quick saute.
11.It will start letting out water.
12.Cook covered in medium high heat for 3 mins.
13.Open give a quick stir then cook in medium heat until it becomes dry.
14.Keep stirring in between and cook until almost dry and roasted well.
15.Add 1 tablespoon coriander leaves and 1 tablespoon grated coconut. Though coconut is optional it gives a nice texture to the fry.
16.Give a quick mix and switch off.
Mushroom Fry is ready!
Expert Tips
- Check the detailed cleaning and cutting procedure of mushrooms here.
- This is spicy fry so adjust spice powders if you want to reduce hotness.
- This pairs well with phulka / white pulaos / or even with plain rice.
- Mushrooms cook faster so don’t overcook. No need to add water. Mushrooms will leave out water and that’s enough for it to get cooked.
- Don’t add water while marinating just toss it thats enough.
Serving & Storage Suggestion
You can serve Mushroom Fry with phulka, rice, roti, paratha, biryani, pulao etc. This keeps well in room temperature for 6-8 hrs only as it has coconut. It keeps well in fridge for 1 more day.
FAQS
1.What other mushroom varieties can I use for this recipe?
You can use leaf mushrooms or oyster mushrooms replacing button mushrooms.
2.Can I add any other vegetable with this?
You can add capsicum or baby corn or peas along with mushrooms for this recipe. If adding capsicum add it at the last stage just saute for a minute that is enough.
3.What can I replace curd with?
I do not have substitutes for curd here in this recipe.
The post Mushroom Fry appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/peAlsbt
via KITCHEN MASALA
No comments:
Post a Comment