Relish the earthy flavor of the mushrooms pairs beautifully with the sweet green peppers.Mushrooms cook very quickly, absorb flavors wonderfully and its meaty texture makes it a great vegetarian alternative to meat.

Time: 25 minutes


  • Mushrooms – 250 gms, white button mushrooms
  • Green capsicum – 1, large, chop into bite sized chunks
  • Onion – 1, large, sliced
  • Green chilis – 1, slit
  • Garlic – 3 cloves, finely minced
  • Ginger – 1/2″, finely minced
  • Lemon juice – 1 tsp (optional)
  • Curry leaves – a sprig
  • Black peppercorns – 3/4 tsp, freshly ground
  • Oil – 2 tbsps
  • Salt to taste
  • Coriander leaves for garnish


  • Clean mushrooms of all its dirt and trim the stems. Place them in salted boiling water for a mt. Strain and pat dry with a clean towel. Slice them and set aside.
  • Add oil in a wok or heavy bottomed vessel. Once hot, add garlic and saute for a few secs. Do not burn them. Add the sliced onions, minced ginger, green chilli and curry
  • leaves and saute for 3 mts.
  • Add the capsicum pieces and saute on medium high for 4-5 mts, tossing constantly so that they do not burn.
  • Add the sliced mushrooms, place lid and cook on medium flame until soft and cooked. Stir once in a while. If there is any liquid, cook till the liquid is absorbed. Increase
  • flame and toss the mushrooms so that they do not burn.
  • Add black pepper powder and salt and mix. Turn off flame, add lemon juice and mix. Remove to a serving bowl and garnish with fresh coriander leaves and serve warm.

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