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Mushroom Pepper Fry

Mushroom Pepper Fry is a quick, aromatic stir-fry featuring juicy mushrooms cooked with cracked black pepper and fragrant garlic. The dish highlights contrasting textures—tender, slightly caramelized mushrooms against the pungent, spicy punch of fresh pepper—creating a bold, savory bite with a final glossy appearance. It’s a simple yet satisfying dish that elevates humble ingredients through high-heat stir-frying and quick seasoning.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: South Indian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 200 grams mushrooms (cremini or button) sliced
  • 2 tablespoons oil neutral oil like canola or vegetable
  • 3 cloves garlic finely minced
  • 1 teaspoon cracked black pepper freshly cracked
  • ½ teaspoon salt sea salt flakes or table salt
  • 1 teaspoon lemon juice optional, for brightness

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring spoons

Method
 

  1. Heat the oil in a large skillet or wok over medium-high heat until shimmering and fragrant.
  2. Add the sliced mushrooms in a single layer and let them sear undisturbed for about 2 minutes, until their edges start to turn golden brown with a slight caramelized crust.
  3. Stir the mushrooms and cook for another 3-4 minutes, allowing them to release their juices and become tender, with some parts darkening further for added flavor.
  4. Add the finely minced garlic and a generous crack of freshly cracked black pepper to the pan; cook for about 30 seconds until the garlic becomes fragrant and slightly golden.
  5. Turn the heat to high and toss everything quickly, letting the pepper coat the mushrooms evenly; cook for another 1-2 minutes until the mushrooms are juicy but not shriveled, and the aroma is pungent and spicy.
  6. Season with the salt, tasting and adjusting as needed, and squeeze a splash of lemon juice over the top for brightness; stir to combine.
  7. Remove from heat and transfer to a serving plate; serve hot, garnished with extra cracked pepper if desired, and enjoy immediately for the best texture and aroma.