This Goan style Mushroom Fry recipe is the simplest way to use mushrooms and turn them into a quick, delicious dish. Fresh succulent button mushrooms are sautéed with onions, green chilies and some spices in this Mushroom Fry. The dish is as easy to make as it sounds. Give this a try, because I know you’re going to love it.
More on this Mushroom Fry
This recipe of Mushroom Fry is a Goan special and called Mushroom Chilli Fry. Don’t confuse it with the Indo-Chinese Chilli Mushroom recipe. Both the recipes are completely unique and different like chalk and cheese.
This Mushroom Fry recipe is inspired by my mother’s Prawn Chili Fry, where all that I have done is to substitute the prawns with fresh button mushrooms.
Not a lot of green chilies are used in this Mushroom Fry. Just 2 to 3 green chilies with onions. So, there is a subtle sweetness from the onions and hint of warmth from the green chilies and spices.
Mushroom Fry is a completely hassle-free dish and goes great with a lot of accompaniments. It is perfect for days when you are very busy or are tired. You’ll have to try it to know what I’m exactly saying. And thank me later!
I usually serve this Mushroom Fry with homemade Brown Bread, White Bread or Pav (Indian dinner rolls). I also served it once with the Black Sesame Masala Bread and it was just fab! Sometimes I also accompany it with the everyday dal for a comforting meal.
You can also serve this Mushroom Fry as a starter in your parties or with naan and roti. Another interesting way of consuming this Mushroom Fry is that you can use this as a stuffing for rolls, wraps and tortillas. Makes for a quick tiffin food as well.
How to make Mushroom Fry
1. Rinse 250 grams button mushrooms a couple of times in water and then drain well. Gently remove any traces of soil from the mushrooms with your fingers while rinsing them with the water.
2. Chop the mushrooms and keep aside. Trim a small portion of the base stalks while chopping them. Discard these base stalks.
3. Slice 1 large or 2 medium-sized onions thinly (about ¾ to 1 cup thinly sliced onions). Slit 2 to 3 green chilies. Also, measure and keep all the ingredients ready.
4. Heat 2 tablespoons oil in a pan or kadai (wok). Add the sliced onions.
5. This process of cooking onions takes a lot of time. So, to quicken this, add a pinch of salt to the onions. This helps the onions to cook faster.
6. Sauté the sliced onions till they begin to get light golden.
7. The onions should have a 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.
8. Now, add the slit green chilies.
9. Sauté for half a minute.
10. Now, add the chopped mushrooms and stir.
11. Add ½ teaspoon cumin powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, 1 pinch red chili powder and 1 to 2 pinch garam masala powder.
Also, add salt as required. Remember we have added salt while frying the onions so add salt accordingly.
12. Mix the spices well with the mushrooms. Sauté the mushrooms on low to medium heat. The mushroom will shrink in size and leave water.
13. Continue to cook till all the water has evaporated and you can see oil in the mixture.
14. Sauté till the mushrooms turn light golden from the edges and the mixture is dry. Then, add 1 to 2 tablespoons chopped coriander leaves.
15. Cook and stir for a minute.
- Choose fresh mushrooms and wash them well when you are going to use them in preparing this dish.
- Mushroom stems are edible. But do discard the lower part of the stem/stalk while chopping.
- This Mushroom Fry is quite spicy due to the addition of green chilies, black pepper powder and garam masala powder. You can increase or decrease the quantities according to the level of heat you want in your dish.
- To sauté the onions faster, you can add a pinch of salt to the onions. Make sure the onions turn light golden and not crisp and brown.
- Mushrooms have a lot of moisture in them. So, make sure to cook them on low to medium heat till all the water has evaporated.
- Avoid overcooking the mushrooms as it will otherwise turn mushy.
- If you wish to have a tanginess in this Mushroom Fry, you can add a few drops of lemon juice at the end.
- You can add green capsicum and tomatoes too in this dish.
- You can double or triple this recipe.
Yes, you can.
Yes, you can definitely add tomatoes and capsicum/bell peppers in this recipe.
Since mushrooms have a lot of moisture in them, cook them on low to medium heat till they are well browned and all the moisture has evaporated.
It is not advisable to keep the mushrooms undercooked as they have tough cell walls which can’t be digested. That’s why you should cook the mushrooms well.
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mushroom Fry (Goan Style Recipe)
- 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
- 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.
- Slice the onions thinly, slit the green chilies.
Making mushroom fry
- Heat oil in a pan or kadai (wok).
- Add the onions and sauté stirring often till they begin to get light golden.
- 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.
- 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.
- Add the green chilies and sauté for half a minute.
- Now, add the chopped mushrooms and stir.
- Add all the ground spice powders including salt as required.
- Sauté the mushrooms till they shrink in size and leave water.
- Continue to cook till all the water has evaporated and you can see oil in the mixture.
- Sauté till the mushrooms turn light golden. The mixture should be dry.
- Add coriander leaves. Stir and cook for a minute.
- Switch off the heat and serve Mushroom Fry hot or warm with roti, bread or dinner rolls.
- Feel free to reduce the number of green chillies and the ground spices as you prefer.
- The recipe can be scaled to make a larger serving.
Nutrition Info (Approximate values)
This Mushroom Fry post from the archives first published in June 2013 has been republished and updated on 8 May 2022.