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.
Notes
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.