Mushroom Fry is one of those simple yet flavorful dishes that I make at least once a week. I love how the mushrooms turn golden and crispy on the outside while staying juicy inside. The mix of ginger, garlic, and spices creates such amazing smells in the kitchen that my family always knows something good is cooking. It’s become our go-to recipe for busy weeknights.
About the Recipe
This recipe takes plain mushrooms and turns them into something special. The corn flour coating gives them a lovely crunch, while the spices add just the right kick of heat. It’s really simple to make – if you can chop vegetables and stir a pan, you can make this dish. I love serving it as a starter when friends come over, and it always gets lots of “yums” and recipe requests.
Why You’ll Love This Recipe
You’ll love how quick and easy this recipe is. The mushrooms turn out crispy on the outside but stay juicy inside. It’s not too spicy, but you can adjust the heat to your taste. Kids love the crunchy texture, and it’s a great way to get them to eat mushrooms. Plus, it’s vegetarian and can be made gluten-free by using rice flour instead of corn flour.
Mushroom Fry
Cooking Tips
– Don’t overcrowd the pan when frying mushrooms – they need space to get crispy
– Pat mushrooms dry before coating them with the spice mix
– Keep the heat medium – too high will burn the outside before the inside cooks
– Make sure the oil is hot before adding the mushrooms
– Don’t stir too often while frying – let them get golden brown
Serving and Storing Suggestions
Serves 3-4 people as a side dish. Best served hot with mint chutney or tomato ketchup. Can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven to restore crispiness. Total prep and cooking time: 20 minutes.
Similar Recipes
- 1. Crispy Cauliflower Fry
- 2. Spicy Potato Wedges
- 3. Corn Fritters
Nutrient Benefits
Mushrooms are low in calories but rich in protein and fiber. They’re packed with B vitamins and minerals like selenium and copper. This recipe uses minimal oil for frying and includes healthy ingredients like ginger and garlic, known for their anti-inflammatory properties.
Mushroom Fry
Ingredients
- 100 gms Mushrooms (chopped)
- 1/2 tsp Ginger Garlic Paste
- 1/2 tsp Ginger (finely chopped)
- 1/2 tsp Garlic (crushed)
- 1 Onion (finely chopped)
- 1 Green Chilli
- 1 tsp Red Chilli Powder
- 2 tsp Corn Flour
- Juice of 1/2 Lemon
- Coriander Leaves (few)
- Spring Onions (little, chopped)
- Curry Leaves (few)
- Oil as required
- Salt as per taste
Instructions
- Mix the ginger garlic paste, 1/2 tsp red chilli powder, corn flour, salt and lemon juice in a bowl.
- Add a little water and mix well.
- Add the mushrooms and mix until evenly coated with the spices.
- Heat oil in a deep frying pan over medium flame.
- Fry the mushrooms until golden brown and crisp.
- Remove and drain excess oil.
- Heat little oil in an another pan.
- Saute the ginger, garlic, green chillies, onions and curry leaves for a minute or two.
- Add the red chilli powder and fried mushrooms.
- Stir well and cook for another minute.
- Garnish with coriander leaves and spring onions.
- Serve with chutney or sauce.
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Frequently Asked Questions
Can I use different types of mushrooms?
Yes. Button mushrooms work best, but you can use any firm mushroom variety. Just make sure to cut them into similar-sized pieces for even cooking.
How do I prevent the mushrooms from becoming soggy?
Don’t wash mushrooms – clean them with a damp cloth instead. Make sure your oil is hot enough before frying, and don’t overcrowd the pan.
Can I make this recipe ahead of time?
While best served fresh, you can prepare it 2-3 hours ahead. Reheat in a pan to restore crispiness before serving.
