Mushroom Fry is a delectable Goan special dish, in which succulent mushrooms are cooked with onion, green chillies and spices.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Goan, Indian

Ingredients

  • 250 grams button mushrooms
  • ¾ to 1 cup thinly sliced onions (or 1 large onion or 2 medium-sized onions)
  • 2 to 3 green chilies
  • ½ teaspoon cumin powder ((ground cumin))
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ¼ teaspoon black pepper powder ((ground black pepper))
  • 1 pinch red chili powder (or cayenne pepper - optional)
  • 1 to 2 pinches garam masala
  • 2 tablespoons oil
  • 1 or 2 tablespoons chopped coriander leaves ((cilantro))
  • salt (as required)

Method

Prep

  1. Rinse mushrooms in water a few times using a colander or strainer. Trim the bottom part of the stalks and chop the mushrooms. Discard these.
  2. Slice the onions thinly, slit the green chilies.

Making mushroom fry

  1. Heat oil in a pan or kadai (wok).
  2. Add the onions and sauté stirring often till they begin to get light golden.
  3. This process of cooking onions takes a lot of time. So, to quicken it, add a pinch of salt to the onions. This helps the onions to cook faster.
  4. The onions should have softness in them. So, when you see them beginning to get light golden, proceed to the next step. Don't make the onions crisp or browned.
  5. Add the green chilies and sauté for half a minute.
  6. Now, add the chopped mushrooms and stir.
  7. Add all the ground spice powders including salt as required.
  8. Sauté the mushrooms till they shrink in size and leave water.
  9. Continue to cook till all the water has evaporated and you can see oil in the mixture.
  10. Sauté till the mushrooms turn light golden. The mixture should be dry.
  11. Add coriander leaves. Stir and cook for a minute.
  12. Switch off the heat and serve Mushroom Fry hot or warm with roti, bread or dinner rolls.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.