In this Mushroom Pepper Fry recipe is a quick vegan side. Tender mushrooms and the crisp bell peppers add a satisfying crunch, making this dish fabulous tasting. A perfect for a busy weeknight dish ready in less than 20 minutes.
The mushroom is sauteed with onion, tomato, bell peppers, and with simple spices, a true comfort food, that you can make with one pot. Customize to your needs, by tossing it with rice or by adding the protein of your choice.
This is my absolute go-to recipe. It’s packed with rich flavor and perfectly spiced(like this Cajun green beans), whether you pair it with rice, stack it over sandwiches, or toss into salads. This mushroom pepper fry is always the winner.
Plus, it’s a great meal prep-friendly recipe, so I always try to double the batch whenever I make it.
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Why You'll Love This Recipe
⭐️This is a vegan and vegetarian dish!
⭐️This recipe is ideal for weekday dinners.
⭐️A comfort homemade food.
Ingredients
- Vegetable Oil: Use any neutral-flavored cooking oil like sunflower or canola.
- Garlic: I used freshly minced garlic.
- Onion: This complements the mushroom texture and helps hold the seasonings.
- Tomatoes: I have used regular tomatoes, but feel free to use cherry tomatoes or grape tomatoes.
- Bell Peppers add crunch and flavor. You can use different colors, such as red, yellow, or orange, or mix them for a pleasing look.
- Mushrooms: I used button mushrooms, but shiitake mushrooms also work well.
- Red Flakes: These add an intense and robust flavor to the dish.
- Cilantro: Adds a fresh flavor, and it's optional.
How To Make Mushroom Pepper Fry
- Heat vegetable oil in a pan and add minced garlic. Sauté for a minute, then add onions and cook until they become soft and translucent. Stir in the sliced tomatoes and fry for a minute.
- Add bell pepper, mushrooms, and salt, then mix well. Cover and cook for 15 minutes until the vegetables are tender and dry. Sprinkle black pepper and chili flakes, garnish with cilantro, and serve hot.
♨️How To Adjust The Heat Level
This dish is mildly hot, but you can adjust the heat level. To reduce the heat, minimize the amount of red pepper flakes and ground black pepper.
To make it spicier, add in more red pepper flakes or cayenne pepper.
The Leftovers
- Ideas for using the leftovers: It makes a fabulous addition to salads, soups, rice dishes, wraps, and burgers.
- Transfer the leftovers to an airtight container and store them in the fridge for about three days and in the freezer for up to three months.
- To thaw, place them in the refrigerator overnight or gently defrost them in the microwave.
- To reheat, add a splash of water and heat it over the stovetop. Or use the microwave in 30-second increments until it's done.
Best To Serve With
- Rice: Plain basmati or jasmine rice would be delicious.
- Salad: For a refreshing side, try an Indian tomato salad, mango cucumber salad, or Indian carrot salad.
- Soup: For a light and filling option for a late dinner, soup is the way to go.
FAQ
Can I convert this recipe to a Chinese-style mushroom pepper fry?
This is an Indian-style mushroom pepper fry with an onion and tomato base. Chinese pepper fry is typically made with sauces; the recipe will be completely different.
I prefer button mushrooms, as they are easily available in the stores. However, shiitake, crimini, oyster mushrooms do provide great results too.
More Veggie Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Mushroom Pepper Fry Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon garlic minced
- 1 cup onion sliced
- ½ cup tomato sliced
- 1 cup cup green bell pepper sliced
- 3 cup mushroom sliced
- ½ teaspoon salt or as required
- 1 tablespoon whole black pepper crushed
- 1 tablespoon red pepper flakes
- 2 tablespoon cilantro
Instructions
- In a pan, add vegetable oil and minced garlic. Saute for a minute.
- Then add onions. Saute until it becomes soft and translucent.
- Add sliced tomato and fry for a minute.
- Add sliced green bell pepper, mushroom, and salt. And combine all the vegetables well.
- Close the lid and cook it for about 15 minutes or until the all the vegetables are done and when no water is visible on the pan.
- Add crushed black pepper and red chili flakes.
- Garnish it with chopped cilantro. And Serve Hot.
Notes
- Enjoy it with rice, over sandwiches, in salads, or add protein for a complete meal.
- Adjust the heat by increasing or decreasing red pepper flakes and cayenne pepper.
- Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer. Use them in salads, soups, rice dishes, wraps, or burgers.
- Thaw overnight in the fridge or microwave gently. Reheat with a splash of water on the stovetop or in 30-second microwave increments.
Ruxana says
Looks delicious!
pepperbowl says
Great to hear, Ruxana!